3 C. (1-inch) cubed peeled butternut squash
1 T. dark brown sugar
1 1/2 T. olive oil, divided
1 tsp. salt
1/2 tsp. black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 T. chopped fresh or 1 tsp. dried rubbed sage
4 oz. uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 C. (1 oz.) grated fresh Parmesan cheese

Preheat oven to 475°. Combine the squash, sugar, 2 1/2 tsp. oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° for 20 minutes or until tender, stirring occasionally. Stir in sage. While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 tsp. oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese.

Yield: 4 servings
Serving size: 3/4 C. pasta, 3/4 C. squash mixture, and 1 T. cheese

Calories: 248
Fat: 7.9g
Fiber: 5.2g