Roasted Butternut Squash Pappardelle. When it comes to Monday dinner, you know I am all about a good bowl of pasta, and this Pappardelle with Roasted Butternut Squash and Tomato Ragu Throughout fall I have been on a serious winter squash and pumpkin kick. I know most people are this time of year, but for some reason this fall I am. True, it might not be as readily available as the other more popular pastas, but it is definitely worth trying if you find it.
Place in a single layer on a parchment lined baking sheet. The textures are particularly great: soft, wilted tomatoes, golden roasted butternut squash, and crispy kale. Drizzle the cherry tomatoes and cubed butternut squash liberally with olive oil and season with salt and pepper. You can have Roasted Butternut Squash Pappardelle using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Roasted Butternut Squash Pappardelle
- Prepare 1 of butternut squash, peeled & cubed.
- You need 8 slice of bacon.
- Prepare 1 medium of onion.
- It’s 4 tbsp of balsalmic vinegar.
- Prepare 3 tbsp of maple syrup.
- Prepare 2 tbsp of olive oil.
- You need 2/3 lb of pappardelle (or egg noodles, linguine, fetticcine, etc).
- Prepare 1/4 cup of pine nuts.
- Prepare 1/4 cup of freshly grated parmesan cheese.
Meanwhile, cook pappardelle in large pot of boiling salted water according to. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Clodagh McKenna's butternut pappardelle recipe that will transport you to Rome. This week, our chef Clodagh McKenna cooks up a simple supper that'll When I returned home, Phoebe had roasted the butternut squash.
Roasted Butternut Squash Pappardelle step by step
- To roast the butternut squash, start by preheating the oven to 425°F. Mix together 2 tablespoons each of balsamic vinegar, maple syrup and olive oil. Toss with cubed butternut squash directly on a sheet pan. Roast for 25 to 30 minutes until golden on the outside or tender..
- Bring a saucepan of water to a boil and add pasta. Cook according to package instructions. Before draining, save 1 cup pasta water..
- Heat a sauté pan over medium heat and chop and add the bacon. Cook until almost crisp then add onion. Sauté for 3 to 4 minutes and then add 2 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup. Sauté for another 2 to 3 minutes..
- Add in pasta and toss with reserved pasta water. The starch from the pasta water will create a nice sauce. Add in pine nuts, roasted butternut squash, and parmesan. Cook until everything is warmed through..
An important note: if you have the butternut squash roasted or some left over. Halve the butternut squash and peel the outer skin (get a good peeler for easy work). Place the cooked fresh pasta back in the saucepan, and stir in the blue cheese saffron sauce and roast butternut squash. Chef Clodagh McKenna's Roast Butternut Squash, Cashel Blue, & Saffron Pappardelle. The rosemary infused roast squash with the richness of creamy mascarpone make this a real winner.