Pasta with Roasted Butternut Squash & Shallots with Roasted Asparagus
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 tbl chopped fresh or 1 teaspoon dried rubbed sage
4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup grated fresh Parmesan cheese
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 squash mixture bakes, cook pasta according to package Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese. Serve with Roasted Asparagus and French Bread.
ROASTED ASPARAGUS:
Combine 1 pound trimmed asparagus spears, 1 teaspoon bottled minced garlic, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet, tossing to coat. Bake at 475 degrees for 10 minutes or until crisp-tender, turning once.
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 tbl chopped fresh or 1 teaspoon dried rubbed sage
4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine
1/4 cup grated fresh Parmesan cheese
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 squash mixture bakes, cook pasta according to package Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese. Serve with Roasted Asparagus and French Bread.
ROASTED ASPARAGUS:
Combine 1 pound trimmed asparagus spears, 1 teaspoon bottled minced garlic, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet, tossing to coat. Bake at 475 degrees for 10 minutes or until crisp-tender, turning once.
(Hope you caught the butternut squash flan.)
