Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted butternut squash pappardelle. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really 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 current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Roasted Butternut Squash Pappardelle is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. 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:
- Prepare butternut squash, peeled & cubed
- Take bacon
- Get onion
- Take balsalmic vinegar
- Prepare maple syrup
- Take olive oil
- Make ready pappardelle (or egg noodles, linguine, fetticcine, etc)
- Take pine nuts
- Make ready freshly grated parmesan cheese
Add the olive oil and use your hands to mix it into the squash cubes. Add the salt, garlic powder and chili powder. Season with salt and black pepper. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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.
When the onion starts to become golden, add the paprika. Next you need to cut the squash into bite size pieces, and then peel off and discard the skin. Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
So that is going to wrap it up with this special food roasted butternut squash pappardelle recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
