Vegetarian

Roasted Butternut Squash and Shallots with Pasta is for Dinner.

Roasted Butternut Squash and Shallots with Pasta takes 15 minutes to prepare.

Roasted Butternut Squash and Shallots with Pasta takes 20 minutes to cook.

Roasted Butternut Squash and Shallots with Pasta makes 4 servings.

The ingredients for Roasted Butternut Squash and Shallots with Pasta are:

3 cups (1-inch) cubed peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked whole-wheat pappardelle (wide ribbon pasta) or fettuccine
1/4 cup (1 ounce) shredded fresh Parmesan cheese

Here is how you make Roasted Butternut Squash and Shallots with Pasta:

Preheat oven to 475°.Combine the squash, sugar, 2 1/2 teaspoons 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 teaspoons oil; toss well. Serve the squash mixture over pasta. Sprinkle with cheese. Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese) Number of Servings: 4Recipe submitted by SparkPeople user THEMNEMOSYNE.

The nutritional information for Roasted Butternut Squash and Shallots with Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 242.5

• Total Fat: 7.1 g
• Cholesterol: 3.6 mg
• Sodium: 767.7 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 2.1 g
• Protein: 7.1 g

The dietary needs meet for Roasted Butternut Squash and Shallots with Pasta is Vegetarian