Recipe: Pasta with Roasted Butternut Squash and Shallots

Rating: 4.9 stars based on 1444 reviews

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


  • Preheat oven to Gas Mark 8°.
  • Combine squash, sugar, 1 tablespoon oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at Gas Mark 8 for 20 minutes or until tender, stirring occasionally. Stir in sage.
  • Cook pasta according to package directions, omitting salt and fat. Drain.
  • Place cooked pasta in a bowl. Add remaining 1 tablespoon oil; toss well.
  • Serve squash mixture over pasta. Sprinkle with cheese.
  • Serve with crusty bread and green beans.


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