Butternut Squash with Shallots and Pasta

Serves 4

3 cups butternut squash, peeled and cut in 1-inch cubes

1 tbsp dark brown sugar

1½ tbsp extra virgin olive oil, divided

1 tsp salt

½ tsp freshly ground black pepper

8 shallots, peeled and halved lengthwise (about ½ pound)

1 tsp dried, rubbed sage (1tbsp fresh)

1 lb/450 g fettucini or papardella pasta, cooked al dente

Parmigiano Reggiano or Pecorino Romano cheese

Preheat oven to 475 F/220 C.

  1. Combine squash, sugar, 1 tbsp oil, salt, pepper, shallots in a flat baking pan, toss well and bake for 20-30 minutes, or until tender, stirring occasionally.
  2. Stir in sage.
  3. Cook pasta according to directions until al dente. Drain and place in a bowl. Toss with ½ tbsp oil.
  4. Add the squash mixture to the bowl, sprinkle with cheese and serve.

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