Total time: 40 minutes

Game Plan

1. Preheat oven to 475 degrees, and bring water for pasta to a boil

2. Prepare squash and shallots

3. While squash and shallots bake:
• Prepare asparagus
• Cook pasta

4. Place asparagus in oven during last 10 minutes of squash and shallots' cooking time

Quick Tips

Use a sharp vegetable peeler to peel the butternut squash. It's easier to handle and less time consuming than using a knife.

Roasted asparagus: Combine 1 pound trimmed asparagus spears, 1 teaspoon bottled minced garlic, 1 teaspoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet, tossing to coat. Bake at 475 degrees for 10 minutes or until crisp-tender, turning once.

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