This recipe comes from the venerable The Best of Cooking Light.
This cookbook is a favorite of mine. The recipes never dissapoint and are “fancy” enough to serve to guests. The book isn’t new. It was published back in 2005. If you take a look at the amazon reviews, you’ll see that I’m not the only one who loves this book.
The most difficult part of the recipe is peeling and chopping of the butternut squash. I prefer to purchase it pre chopped. Although this recipe is vegetarian, it pairs well with chicken. At 250 calories per serving (makes 4 servings), it’s great bang for your calorie buck.
Pasta and squash
- 3 cups butternut squash, 1 inch cubes
- 1 Tbsp brown sugar
- 1 1/2 Tbsp olive oil
- 1 tsp salt
- 1/2 lb shallots (or onions), thinly sliced
- 2 tsp dried rubbed sage (you could use fresh)
- 4 ounces wide ribbon pasta (like pappardelle)
- 1 ounce grated parmesan cheese
Preheat oven to 425 F.
Add squash, brown sugar, 2 1/2 tsp olive oil, salt, shallots (or onions) to a bowl and mix well. Then spread mixture evenly onto cookie sheet. Bake for 20-30 minutes (or until squash is tender).
While the squash is in the oven, prepare the pasta according to box’s directions.
Mix the pasta and squash together, add 2 tsp of olive oil, sprinkle with parmesan cheese and sage.