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.

No additional tips available.

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

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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.

Roasted Shallot And Butternut Squash Pasta

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