Pasta With Roasted Butternut Squash And Shallots

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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 black pepper

8 shallots, peeled and halved lengthwise (about 1/2 pound)

1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage

4 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine

1/4 cup (1 ounce) grated fresh Parmesan cheese

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