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Pasta w/Roasted Butternut Squash & Shallots - w

Source of Recipe

Adapted from The Best of Cooking Light 3
Pasta w/Roasted Butternut Squash & Shallots - w

WW Points
Serves: 4

3 c. (1-in. cubed peeled butternut squash
1 T. dark brown sugar
1/8 tsp. salt
1/2 tsp. black pepper
8 shallots, peeled and halved lengthwise (about 1/2 lb.)
1-1/2 T. olive oil, ‘divided’

1 T. chopped fresh – or – 1 tsp. dried sage
4 oz. uncooked pappardelle (wide ribbon pasta – or – fettuccine
1/4 c. grated fresh Parmesan cheese

Preheat oven to 475º Combine the first 5 ingredients and 2-1/2 tsp. olive oil in a jelly roll pan; toss well. Bake at 475º for 20 minutes or until tender, stirring occasionally. Stir in sage.

While squash mixture bakes, cook pasta according to package directions omitting salt and fat. Drain. Place cooked pasta in a bowl. Add 2 tsp. oil, toss well. Serve squash mixture over pasta; sprinkle with Parmesan cheese.


One serving: (3/4 c. pasta, 3/4 c. squash mixture & 1 T. cheese) equals: 248 calories…8 gm fat (2 gm saturated)…39 gm carbohydrate…7 gm protein…5 gm fiber…5 mg cholesterol…196 mg sodium ++++ WWP: 5