Steps to Prepare Favorite Roasted Butternut Squash Pappardelle

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted butternut squash pappardelle. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted Butternut Squash Pappardelle is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Roasted Butternut Squash Pappardelle is something which I’ve loved my entire life.

Toss with cubed butternut squash directly on a sheet pan. 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.

To get started with this recipe, we have to first prepare a few ingredients. You can have roasted butternut squash pappardelle using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash Pappardelle:

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

Pappardelle with Butternut Squash, Walnuts, and Baby Kale Toasted walnuts, roasted butternut squash, baby kale, and a rich brown butter sauce combine over broad pappardelle noodles for a dish that. Slice butternut squash into ¼-inch thick rough triangles. Place in a single layer on a parchment lined baking sheet. Fresh pappardelle (broad, flat noodles, like extra-wide fettuccine) are tossed in a sauce you make by first softening onion and garlic in olive oil, then adding cubed butternut squash and fresh thyme and cooking until tender.

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.

Place in a single layer on a parchment lined baking sheet. Fresh pappardelle (broad, flat noodles, like extra-wide fettuccine) are tossed in a sauce you make by first softening onion and garlic in olive oil, then adding cubed butternut squash and fresh thyme and cooking until tender. Heavy cream reduces to form a sauce, and Parmesan cheese adds its unique umami richness. Slice butternut squash into ¼-inch thick rough triangles. Place in a single layer on a parchment lined baking sheet.

So that’s going to wrap this up for this special food roasted butternut squash pappardelle recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!