id='image_css' src='http://img4-2.myrecipes.timeinc.net/i/recipes/ck/01/10/butternut-ck-226732-l.jpg' /

Ingredients:-

• 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

Method:-

• Preheat oven to Gas Mark 8°.
• Combine squash, sugar, 1 tablespoon oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at Gas Mark 8 for 20 minutes or until tender, stirring occasionally. Stir in sage.
• 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.
• Serve with crusty bread and green beans.