3 C. (1-inch) cubed peeled butternut squash
\n1 T. dark brown sugar
\n1 1\/2 T. olive oil, divided
\n1 tsp. salt
\n1\/2 tsp. black pepper
\n8 shallots, peeled and halved lengthwise (about 1\/2 pound)
\n1 T. chopped fresh or 1 tsp. dried rubbed sage
\n4 oz. uncooked pappardelle (wide ribbon pasta) or fettuccine
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese<\/p>\n
Preheat oven to 475\u00b0. Combine the squash, sugar, 2 1\/2 tsp. oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475\u00b0 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.<\/p>\n
Yield: 4 servings
\nServing size: 3\/4 C. pasta, 3\/4 C. squash mixture, and 1 T. cheese<\/p>\n
Calories: 248
\nFat: 7.9g
\nFiber: 5.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Combine the squash, sugar, 2 1\/2 tsp. oil, salt, pepper, and shallots in a jelly…<\/p>\n