Roasted Shallot And Butternut Squash Pasta Recipe

Name: Roasted Shallot And Butternut Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash:; 3 tablespoons olive oil, divided; 3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds); 8 shallots, peeled (about 1/2 pound); 1/3 cup fat-free, less-sodium chicken broth; 2 tablespoons chopped fresh sage; 2 tablespoons creme fraiche; 2 tablespoons dry white wine; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 garlic cloves, chopped; Pasta:; 12 ounces uncooked penne (tube-shaped pasta); 2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided; Cooking spray

Servings: persons

Squash:
3 tablespoons olive oil, divided
3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds)
8 shallots, peeled (about 1/2 pound)
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh sage
2 tablespoons creme fraiche
2 tablespoons dry white wine
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
Pasta:
12 ounces uncooked penne (tube-shaped pasta)
2/3 cup (about 2 1/2 ounces) shredded Asiago cheese, divided
Cooking spray

1
Preheat oven to 375u00b0.
2
To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375u00b0 for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.
3
Reduce oven temperature to 350u00b0.
4
To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.
5
Bake at 350u00b0 for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Squash:, 3 tablespoons olive oil, divided, 3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds), 8 shallots, peeled (about 1/2 pound), and more.

Yes, Roasted Shallot And Butternut Squash Pasta 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.

That's it — enjoy your meal!

Roasted Shallot And Butternut Squash Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions