Roasted Shallot and Butternut Squash Pasta

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

1
Preheat oven to 37
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OvenOven
2
To prepare squash, drizzle 1 tablespoon oil in bottom of a roasting pan.
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SquashSquash
Cooking OilCooking Oil
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Roasting PanRoasting Pan
3
Place squash, cut sides down, and shallots in pan.
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ShallotShallot
SquashSquash
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Frying PanFrying Pan
4
Bake, uncovered, at 375 for 45 minutes or until tender. Cool. Scoop pulp from squash; discard peels. Reserve 1 1/2 cups pulp.
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SquashSquash
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OvenOven
5
Place remaining 2 tablespoons oil, remaining pulp, shallots, and next 7 ingredients (through garlic) in a food processor; process until smooth.
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ShallotShallot
GarlicGarlic
Cooking OilCooking Oil
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Food ProcessorFood Processor
6
Reduce oven temperature to 35
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OvenOven
7
To prepare pasta, cook pasta in boiling water 7 minutes or until almost tender.
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PastaPasta
WaterWater
8
Drain.
9
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.
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Cooking SprayCooking Spray
CheeseCheese
PastaPasta
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Baking PanBaking Pan
BowlBowl
Aluminum FoilAluminum Foil
10
Bake at 350 for 30 minutes. Uncover; sprinkle with remaining 1/3 cup cheese.
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CheeseCheese
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OvenOven
11
Bake 5 minutes or until cheese melts.
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CheeseCheese
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OvenOven
DifficultyHard
Ready In45 m.
Servings6
Health Score85
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