Roasted Butternut Squash Pappardelle
Roasted Butternut Squash Pappardelle

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roasted butternut squash pappardelle. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Roasted Butternut Squash Pappardelle is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Butternut Squash Pappardelle is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook 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:
  1. Get 1 butternut squash, peeled & cubed
  2. Take 8 slice bacon
  3. Get 1 medium onion
  4. Take 4 tbsp balsalmic vinegar
  5. Prepare 3 tbsp maple syrup
  6. Prepare 2 tbsp olive oil
  7. Make ready 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
  8. Get 1/4 cup pine nuts
  9. Take 1/4 cup freshly grated parmesan cheese
Steps to make Roasted Butternut Squash Pappardelle:
  1. 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.
  2. Bring a saucepan of water to a boil and add pasta. Cook according to package instructions. Before draining, save 1 cup pasta water.
  3. 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.
  4. 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.

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