Hello everybody, it’s me, Dave, 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 little bit unique. This is gonna smell and look delicious.
Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top. Toss with cubed butternut squash directly on a sheet pan.
Roasted Butternut Squash Pappardelle is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Roasted Butternut Squash Pappardelle is something which I have loved my entire life. They are nice and they look fantastic.
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:
- Get 1 butternut squash, peeled & cubed
- Make ready 8 slice bacon
- Prepare 1 medium onion
- Get 4 tbsp balsalmic vinegar
- Prepare 3 tbsp maple syrup
- Get 2 tbsp olive oil
- Make ready 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
- Get 1/4 cup pine nuts
- Make ready 1/4 cup freshly grated parmesan cheese
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes. Add the salt, garlic powder and chili powder.
Instructions 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.
Season with salt and black pepper. When the onion starts to become golden, add the paprika. Drizzle each half with honey, then season with salt and pepper. Serving over elegant pappardelle pasta gives it an elegant look and perfect bite to match the delicately roasted topping. Butternut squash is a staple in my house during the fall months.
So that is going to wrap it up for this special food roasted butternut squash pappardelle recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
