Fall Harvest Pasta- Dean - WI

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Fall Harvest Pasta

Kids and grownups alike will devour this comforting combination of sweet roasted butternut squash, tender pasta and herb dressing. Add a salad and you have a complete dinner.


1 medium (about 3 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (8 cups)
(Or buy frozen butternut squash cubes for a time saver)
1 tablespoon plus 1/4 cup extra-virgin olive oil
Salt and pepper to taste
1 pound dried pasta (your choice)
1 shallot, finely chopped
1 tablespoon fresh sage, chopped, or 1 teaspoon dried sage, crumbled
1/4 cup chopped, toasted pecans (optional)
Grated Parmesan cheese


  • Heat oven to 400 degrees F.
  • Have your child toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper.
  • Bake, stirring every 10 minutes, until the squash is slightly caramelized, 30 minutes total. Take out of the oven and set aside. (If you are using the frozen squash, thaw and then bake).
  • Cook pasta in boiling water according to package directions, then drain well.
  • While the pasta is cooking, heat 1/4 cup olive oil in a saucepan over medium heat. Reduce heat to medium-low, then add shallot, sage, and a dash of salt. Cook, stirring, until shallots are soft, 2 to 3 minutes.
  • Turn off the heat; add the squash and, if you want, pecans. Toss with cooked pasta and serve with Parmesan.

    Makes 8-10 servings.

    Recipe contributed by Dean Medical Group dietitian Jennifer Smith, RD.
    Recipe originally published in Wondertime magazine.

    More Recipes

    Looking for more recipes? Browse our Healthy Recipes section, which contains more than 50 recipes contributed by our dietitians.

    You may find your kids have adventurous tastes!

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    Related Services

    Looking for assistance with your diet and eating habits? Check out the services of:

    Mental Health Services

    Comprehensive Weight Management Program

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