Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted butternut squash pappardelle. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Butternut Squash Pappardelle is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Roasted Butternut Squash Pappardelle is something which I have loved my whole life. They’re nice and they look wonderful.
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. Try this Roasted Butternut Squash Pappardelle by Cook Smarts.
To begin with this recipe, we have to first prepare a few components. You can have roasted butternut squash pappardelle using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Butternut Squash Pappardelle:
- Make ready 1 butternut squash, peeled & cubed
- Prepare 8 slice bacon
- Take 1 medium onion
- Take 4 tbsp balsalmic vinegar
- Prepare 3 tbsp maple syrup
- Prepare 2 tbsp olive oil
- Take 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
- Get 1/4 cup pine nuts
- Prepare 1/4 cup freshly grated parmesan cheese
An important note: if you have the butternut squash roasted or some left over. 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. Extra virgin olive oil, for finishing.
Steps to make Roasted Butternut Squash Pappardelle:
- 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.
In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Our favorite uses for butternut squash. Roasted squash makes a great side as is of course, but it also can be used in place of sweet potatoes in a breakfast hash and it's unbelievable in this sausage and brown butter pasta! Roasting your squash before turning it into soup will give your butternut.
So that is going to wrap this up for this special food roasted butternut squash pappardelle recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
