Pasta With Roasted Butternut Squash And Shallots – a delicious recipe with butternut squash, brown sugar, olive oil, salt, freshly ground black pepper, shallots. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 475u00b0.
2
Combine squash, sugar, 1 tablespoon oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475u00b0 for 20 minutes or until tender, stirring occasionally. Stir in sage.
3
Cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add remaining 1 tablespoon oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.
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This recipe was updated for the November, 2012 25th anniversary issue.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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.
1355
kcal
Calories
149
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups (1-inch) cubed peeled butternut squash, 1 tablespoon dark brown sugar, 2 tablespoons olive oil, divided, 3/4 teaspoon salt, and more.
Yes, Pasta With Roasted Butternut Squash And Shallots falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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