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Serves 4
3 cups butternut squash, peeled and cut in 1-inch cubes
1 tbs dark brown sugar
1½ tbs extra virgin olive oil, divided
1 tsp salt
½ tsp freshly ground black pepper
8 shallots, peeled and halved lengthwise (about ½ pound)
1 tsp dried, rubbed sage (1tbs fresh)
1 lb/450 g fettucini or papardella pasta, cooked al dente
Parmesano Regiano or Pecorino Romano cheese
Preheat oven to 475 F/220 C.
1. Combine squash, sugar, 1tbs oil, salt, pepper, shallots in a flat baking pan, toss well and bake for 20-30 minutes, or until tender, stirring occasionally.
2. Stir in sage.
3. Cook pasta according to directions until al dente. Drain and place in a bowl. Toss with ½ tbs oil.
4. Add the squash mixture to the bowl, sprinkle with cheese and serve.
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