Roasted Butternut Squash Pappardelle
Roasted Butternut Squash Pappardelle

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash pappardelle. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Butternut Squash Pappardelle is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Roasted Butternut Squash Pappardelle is something which I’ve loved my whole life. They are nice and they look fantastic.

Heat the olive oil in a large skillet set over medium heat. Toss with cubed butternut squash directly on a sheet pan. Heavy cream reduces to form a sauce, and Parmesan cheese adds its unique umami richness.

To begin with this particular recipe, we must first prepare a few ingredients. You can have roasted butternut squash pappardelle using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Pappardelle:
  1. Get 1 butternut squash, peeled & cubed
  2. Get 8 slice bacon
  3. Make ready 1 medium onion
  4. Make ready 4 tbsp balsalmic vinegar
  5. Prepare 3 tbsp maple syrup
  6. Take 2 tbsp olive oil
  7. Take 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
  8. Prepare 1/4 cup pine nuts
  9. Take 1/4 cup freshly grated parmesan cheese

Then I tossed it with the fresh ground pepper, drizzle. Add drained pasta to the squash mixture. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Instructions to make Roasted Butternut Squash Pappardelle:
  1. 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.
  2. Bring a saucepan of water to a boil and add pasta. Cook according to package instructions. Before draining, save 1 cup pasta water.
  3. 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.
  4. 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.

Slice butternut squash into ¼-inch thick rough triangles. Place in a single layer on a parchment lined baking sheet. Roasted butternut squash makes a great pasta filling. If you prep and roast the butternut squash beforehand, this weeknight dinner will come together in no time. If you can't find pappardelle (wide Italian noodles), go for a linguine or fettuccine.

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