Roasted Shallot and Butternut Squash Pasta
Roasted Shallot and Butternut Squash Pasta might be just the main course you are searching for. This vegetarian recipe serves 6. One portion of this dish contains approximately 16g of protein, 12g of fat, and a total of 481 calories. From preparation to the plate, this recipe takes around 45 minutes. If you have crème fraîche, pepper, olive oil, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.
Instructions
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.
Reduce oven temperature to 35
To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender.
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.
Bake at 350 for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese.
Bake 5 minutes or until cheese melts.