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Roasted Butternut Squash Pappardelle Recipe

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This recipe for Roasted Butternut Squash Pappardelle is from Five Generations of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small Butternut Squash (about 1.5 pounds), peeled and cubed
1 medium red onion (about 4 oz.), sliced
4 T. Balsamic Vinegar
3 T. Maple Syrup
2 T. Olive Oil
2/3 pound Pappardelle (or other pasta of your choice)
2 T. butter
1/4 C. pine nuts
1/4 C. freshly grated Parmesan Reggiano Cheese (about 1 oz.)
Directions:
Directions:
Preheat oven to 425 degrees. Peel and cube the squash. Mix together 2 T. each of balsamic vinegar, maple syrup, and olive oil. Toss with the butternut squash. Spread on a sheet pan. Roast for 25 to 30 min until golden on the outside and tender. (Can be done up to 5 days ahead).

Bring a saucepan of water to a boil and cook pasta according to package directions. Before draining, save 1 C. pasta water.

Heat a saute' pan over medium heat and add butter. Once melted, add onion. Saute' for 3-4 minutes and then add 2 T. balsamic vinegar and 1 T. of maple syrup. Saute' for another 2-3 minutes.

Add in the pasta, and the reserved pasta water. The starch from the pasta water will create a nice sauce. Add in the pine nuts, roasted butternut squash, and Parmesan cheese. Cook until everything is warmed through. Sprinkle the top with additional Parmesan if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good as a vegetarian entree' or as a side dish.

 

 

 

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