Pasta with Roasted Butternut Squash and Shallots

This meal is one of those autumn wonders from Cooking Light Magazine we go back to every time butternut squash comes into season.  The flavors are perfect for an autumn evening, with the squash and brown sugar and olive oil providing a vivid contrast for the freshly ground pepper and parmesan cheese.  We paired this with a Cline Ancient Vines Zinfandel, and the combination was amazing.  This is really quite simple to prepare, but I highly recommend it when the leaves have turned and there is a crisp little bite in the air.  It’s amazing.


  • 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 pappardelle (wide ribbon pasta) or fettuccine
  • 1/4 cup (1 ounce) 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 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)


CALORIES 248 (29% from fat); FAT 7.9g (sat 2g,mono 4.5g,poly 0.8g); IRON 1.4mg;



2 Responses to Pasta with Roasted Butternut Squash and Shallots

  1. Peggy says:

    LOVE this one! I’ve never made it with the pasta, but the squash is great as a side dish. I have to wait for temps to get below the 80’s before I’m ready for this dish though…

  2. Nate says:

    Hi Peg! I can totally understand wanting the temp to drop first. This one is such a great autumn meal, perfectly matched with a hint of chill in the air. You’ve gotta be getting close to the Arizona version of that pretty soon, right? Fire this one up and let us know how it tastes!

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