Roasted Butternut Squash Pappardelle
- 1 small butternut (winter) squash (about 1.5 pounds), peeled & cubed
- 1 medium onions (about 4 ounces), sliced
- 4 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 2/3 pound pappardelle (or linguine or fettuccine)
- 2 tablespoons butter
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmigiano-Reggiano Cheese (about 1 ounce)
To roast the butternut squash, start by preheating the oven to 425 degrees. 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. (Can be done up to 5 days ahead)
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 add butter. Once melted, 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.
Serves: 4 | Serving Size: 2 cups
Per serving: Calories: 596; Total Fat: 21g; Saturated Fat: 7g; Monounsaturated Fat: 6g; Cholesterol: 22mg; Sodium: 58mg; Carbohydrate: 93g; Dietary Fiber: 7g; Sugar: 20g; Protein: 14g
Nutrition Bonus: Potassium: 685mg; Vitamin A: 366%; Vitamin C: 63%; Iron: 22%; Calcium: 16%
Photo courtesy of CookSmarts. Original recipe published by CookSmarts.