3 cups butternut squash, peeled and cut into 1-inch cubes
1 tbl. honey
1 & 1/2 tbl. olive oil
1 tsp. Redmond Sea Salt
1/2 tsp. black pepper
8 shallots, peeled and halved
1 tbl. chopped fresh sage
4 ounces uncooked pappardelle pasta (Nu-Nooz)
1/4 cup grated fresh parmesan cheese (Gold Creek Farms)
1. Preheat oven to 475 degrees F.
2. Combine squash, honey 2 & teaspoons oil, salt, pepper and shallots in a shallow pan. Toss well. Bake at 475 degrees for 20 minutes or until tender. Stir occasionally during roasting. Add sage and toss well.
3. Cook pasta according to instructions. Drain and place pasta in a bowl. Add 2 teaspoonfuls oil, roasted squash and shallots and cheese; toss well.
Adapted from Cooking Light