Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted butternut squash pappardelle. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Heat the olive oil in a large skillet set over medium heat. Toss with cubed butternut squash directly on a sheet pan. Heavy cream reduces to form a sauce, and Parmesan cheese adds its unique umami richness.
Roasted Butternut Squash Pappardelle is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted Butternut Squash Pappardelle is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash pappardelle using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Butternut Squash Pappardelle:
- Prepare 1 butternut squash, peeled & cubed
- Prepare 8 slice bacon
- Get 1 medium onion
- Make ready 4 tbsp balsalmic vinegar
- Make ready 3 tbsp maple syrup
- Take 2 tbsp olive oil
- Take 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
- Prepare 1/4 cup pine nuts
- Make ready 1/4 cup freshly grated parmesan cheese
I removed the skin of the squash and then cubed it. Then I tossed it with the fresh ground pepper, drizzle. Add drained pasta to the squash mixture. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil.
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.
Makes an outstanding side dish with pork, fish, and chicken. Toss with cubed butternut squash directly on a sheet pan. 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. They'll add more flavor and texture to this restaurant-quality pasta dinner!
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