Looking for something beyond your typical tomato marinara? Try this Roasted Butternut Squash Pappardelle by Cook Smarts. Bonus: This pasta dish comes together in just 35 minutes–perfect for a quick weeknight dinner.
Ingredients for servings
1 small butternut (winter) squash (about 1.5 pounds), peeled & cubed
1 medium onions sliced,(about 4 ounces)
4 tablespoons balsamic vinegar
3 tablespoons maple syrup
2 tablespoons olive oil
0.66666666666 pound pappardelle (or linguine or fettuccine)
2 tablespoons butter
0.25 cup pine nuts
0.25 cup freshly grated Parmigiano-Reggiano 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