esanders64
10-17-2001, 05:34 AM
We tried the Pasta w/Roasted Butternut Squash & Shallots last night, and it came out great.
I was hesitant at first about peeling and cubing the squash, since when I've done this in the past, it takes forever. But the suggestion of using a sharp vegetable peeler was very helpful. I had the squash ready for the oven in just a few minutes.
I have 2 suggestions for improving the recipe. First, double the amount of pasta in the recipe. By using only 4 oz. as they suggested, we ended up with lots of vegetables but not much pasta. 8 oz. would work a lot better, and then would even decrease the % fat in the recipe! Second, if you are using dried sage, add it to the vegetables before putting them in the oven. This will let the flavor develop better. If you're lucky enough to have fresh sage, then you can just add it at the end like they suggested.
Happy cooking!
I was hesitant at first about peeling and cubing the squash, since when I've done this in the past, it takes forever. But the suggestion of using a sharp vegetable peeler was very helpful. I had the squash ready for the oven in just a few minutes.
I have 2 suggestions for improving the recipe. First, double the amount of pasta in the recipe. By using only 4 oz. as they suggested, we ended up with lots of vegetables but not much pasta. 8 oz. would work a lot better, and then would even decrease the % fat in the recipe! Second, if you are using dried sage, add it to the vegetables before putting them in the oven. This will let the flavor develop better. If you're lucky enough to have fresh sage, then you can just add it at the end like they suggested.
Happy cooking!