Pasta with Roasted Butternut Squash and Shallots Recipe

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Pasta with Roasted Butternut Squash and Shallots
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  1. Preheat oven to 475°.
  2. Combine squash, sugar, 1 tablespoon oil, salt, pepper, and shallots in a jelly roll pan; toss well. Bake at 475° 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.01 Kcal (850 kJ)
Calories from fat 75.46 Kcal
% Daily Value*
Total Fat 8.38g 13%
Cholesterol 3.12mg 1%
Sodium 502mg 21%
Potassium 575.82mg 12%
Total Carbs 30.32g 10%
Sugars 9.01g 36%
Dietary Fiber 4.07g 16%
Protein 5.03g 10%
Vitamin C 26.7mg 45%
Vitamin A 1.1mg 35%
Iron 1.8mg 10%
Calcium 122.5mg 12%
Amount Per 100 g
Calories 99.08 Kcal (415 kJ)
Calories from fat 36.83 Kcal
% Daily Value*
Total Fat 4.09g 13%
Cholesterol 1.52mg 1%
Sodium 245mg 21%
Potassium 281.03mg 12%
Total Carbs 14.8g 10%
Sugars 4.4g 36%
Dietary Fiber 1.99g 16%
Protein 2.46g 10%
Vitamin C 13.1mg 45%
Vitamin A 0.5mg 35%
Iron 0.9mg 10%
Calcium 59.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 6

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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