Saturday, March 15, 2008

Pasta with Roasted Butternut Squash and Shallots

This is another recipe from the Cooking Light Annual Recipes 2002 cookbook, which we use all the time. I'd say it takes just under an hour to make what with the peeling and cutting the squash and roasting it and all; they say 40 minutes, which you could probably do once you've done the recipe a few times. It's a very tasty vegetarian main dish. This makes 3-4 servings, but it would be very easy to double or even triple (if you used two pans to roast the vegetables).

3 c. cubed (1-inch), peeled butternut squash [1/2 of a medium-large squash or 3/4 of a medium-small one] **
1 T. dark brown sugar [or regular brown sugar]
1 1/2 Tbl. olive oil, divided
1 tsp. salt
1/2 tsp. black pepper
8 shallots, peeled and halved lengthwise (about 1/2 lb.)
1 Tbl. chopped fresh OR 1 tsp. dried rubbed sage
4 oz. uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 c. (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 475 F.

2. Combine squash, sugar, 2 1/2 tsp. oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 457F for 20 minutes or until tender, stirring occasionally. Stir in sage.

3. While squash mixture bakes, cook pasta according to package directions. Drain. Place cooked pasta in a bowl. Add 2 tsp. olive oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.

** Quick Tip: Use a sharp vegetable peeler to peel the butternut squash. It's easier to handle and less time consuming than using a knife. [I always peel the whole squash with a peeler, then cut it up, remove the seeds, and then cube it. It works really well, and that's now how I always prepare squash for soup or roasting to mash it.]

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