Roasted Butternut Squash Pappardelle
Roasted Butternut Squash Pappardelle

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roasted butternut squash pappardelle. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Try this Roasted Butternut Squash Pappardelle by Cook Smarts. True, it might not be as readily available as the other more popular pastas, but it is definitely worth trying if you find it. 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.

Roasted Butternut Squash Pappardelle is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Roasted Butternut Squash Pappardelle is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook 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. Prepare 1 butternut squash, peeled & cubed
  2. Take 8 slice bacon
  3. Take 1 medium onion
  4. Make ready 4 tbsp balsalmic vinegar
  5. Get 3 tbsp maple syrup
  6. Prepare 2 tbsp olive oil
  7. Prepare 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
  8. Make ready 1/4 cup pine nuts
  9. Make ready 1/4 cup freshly grated parmesan cheese

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. 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.

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.

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. Meanwhile, cook pappardelle in large pot of boiling salted water according to. This fall-favorite roasted butternut squash gets a little extra sweetness from a drizzle of maple syrup, making it the perfect side dish for Thanksgiving turkey. Cut butternut squash lengthwise in half and scoop out and discard seeds.

So that is going to wrap this up with 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 interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!