• 3 cups (1-inch) cubed peeled butternut squash
• 1 tablespoon dark brown sugar
• 1 1/2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 shallots, peeled and halved lengthwise
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 4 ounces uncooked pappardelle (wide ribbed bows) or fettuccine
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 475°. 2. Combine squash, sugar, 2 1/2 teaspoons 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. While squash mixture bakes, cook pasta according to package directions, omitting fat and salt. Drain. Place cooked pasta in a bowl. Add 2 teaspoons oil; toss well. Serve squash mixture over pasta; sprinkle with cheese.