Roasted Shallot and Butternut Squash Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prepare the squash up to three days in advance. Cook the pasta on-site, and assemble the dish to bake. Ingredients:
3 tablespoons olive oil, divided |
3 butternut squash, halved lengthwise and seeded (about 3 1/2 pounds) |
8 shallots, peeled (about 1/2 pound) |
1/3 cup fat-free, less-sodium chicken broth |
2 tablespoons chopped fresh sage |
2 tablespoons crème fraîche |
2 tablespoons dry white wine |
1 teaspoon kosher salt |
3/4 teaspoon freshly ground black pepper |
2 garlic cloves, chopped |
12 ounces uncooked penne (tube-shaped pasta) |
2/3 cup (about 2 1/2 ounces) shredded asiago cheese, divided |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan. Place squash, cut sides down, and shallots in pan. Bake, uncovered, at 375° for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp. Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.
3. Reduce oven temperature to 350°.
4. To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender. Drain. Combine reserved 1 1/2 cups pulp, pureed mixture, pasta, and 1/3 cup cheese in a large bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; cover with foil.
5. Bake at 350° for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese. Bake 5 minutes or until cheese melts.
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