Pasta With Roasted Butternut Squash And Shallots

• 3 cups (1-inch) cubed peeled butternut squash
• 1 tablespoon dark brown sugar
• 2 tablespoons olive oil, divided
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 shallots, peeled and halved lengthwise (about 1/2 pound)
• 1 tablespoon chopped fresh sage
• 4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 475u0b0.
2. Combine squash, sugar, 1 tablespoon oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475u0b0 for 20 minutes or until tender, stirring occasionally. Stir in sage.
3. Cook pasta according to package directions, omitting salt and fat. Drain. Place cooked pasta in a bowl. Add remaining 1 tablespoon oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.
4. This recipe was updated for the November, 2012 25th anniversary issue.
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butternut squash, brown sugar, olive oil, salt, freshly ground black pepper, shallots, fresh sage, pasta, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-with-roasted-butternut-squash-shallots (may not work)