Olive oil is not only better for you than most other oils, but it also has a fresh taste, an aromatic smell and is very versatile. It can be used as a fat in cooking or as a condiment to add flavor. In this recipe from “Cooking Light Pasta” (Oxmoor House, 2006, $17.95), it serves both purposes: It’s used as a cooking fat to roast the squash and shallots, and it’s tossed with the pasta to add a subtle hint of flavor.
Roasting enhances butternut squash, which blends nicely with sage, shallots and Parmesan.
Use a sharp vegetable peeler to peel the butternut squash. It’s easier to handle and less time-consuming than using a knife. Serve this dish as a side to chicken or pork.
Pasta with Roasted Butternut Squash and Shallots
From “Cooking Light Pasta” (Oxmoor House, 2006). Makes 4 servings, each serving includes 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese.
Ingredients
3 cups cubed, peeled butternut squash
1 tablespoon dark brown sugar
1 1/2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise (about 1/2 pound)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
4 ounces uncooked pappardelle (wide ribbon pasta) or fettucine
1/4 cup (1 ounce) shredded fresh Parmesan cheese
Directions
Preheat oven to 475.
Combine squash, sugar, 2 1/2 teaspoons oil, salt, pepper and shallots in a jelly-roll pan, and toss well. Bake at 475 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 teaspoons oil; toss well. Serve squash mixture over pasta. Sprinkle with cheese.
Per serving: 248 calories (29 percent from fat), 8g fat(sat. 2g, mono 4.5g, poly 0.8g);7g protein; 39g carbohydrates; 5g. fiber; 5mg cholesterol; 1mg iron; 713mg sodium; 137mg calcium
