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Roasted Butternut Squash Pappardelle
with apple spinach salad

Active: 35 minTotal: 35 min

Roasted butternut squash makes a great pasta filling. 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. Regardless, don't skip the onions! They'll add more flavor and texture to this restaurant-quality pasta dinner!

Ingredients

Servings:
4
Metric
Apple Spinach Salad:
  • Apples - 1, sliced thinly ((my fave are honey crisp or pink ladies))
  • Maple syrup - 2 tsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Olive oil - 3 Tbsp
  • Baby spinach - 4 oz
  • Walnuts - 1/4 cup, crushed
Butternut Squash Pappardelle:
  • Butternut squash - 1 , peeled & cubed
  • Red onions - 1, sliced
  • Balsamic vinegar - 2 Tbsp + 2 Tbsp
  • Maple syrup - 2 Tbsp + 1 Tbsp
  • Olive oil - 2 Tbsp
  • Pappardelle - 2/3 lb ((or linguine or fettuccine))
  • Butter - 2 Tbsp
  • Pine nuts - 1/4 cup
  • Parmesan cheese - 1/4 cup, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Butternut squash / Onions - Prep as directed. (Can be done up to 3 days ahead)
  2. Roast butternut squash - Preheat oven to 425F (218C) degrees. Mix together first part of balsamic vinegar, first part of maple syrup, and olive oil. Toss with cubed butternut squash directly on a sheet pan, and roast for 25 to 30 minutes until golden on the outside or tender. (Can be done up to 5 days ahead)
  3. Apples - Prep as directed.

Make

  1. Bring a saucepan of water to a boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook according to package instructions. Before draining, save 1 cup (235 ml) pasta water.
  2. Heat a saute pan over medium heat. Add butter and then onions to melted butter with a dash of salt. Saute for 3 to 4 minutes and then add second part of balsamic vinegar and maple syrup. Saute for another 2 to 3 minutes.
  3. Add in pasta and then toss with reserved pasta water. The starch from the pasta water should create a nice sauce. Add in pine nuts, roasted butternut squash, and parmesan. Cook until everything is warmed through.
  4. Whisk together maple syrup (use less for a less sweet dressing), vinegar, and olive oil if not already done from yesterday. Season to taste with salt and pepper. Toss with apples, spinach, and walnuts and enjoy with pasta!

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Reviews

This meal has 22 reviews

Onions needed much longer cook time to soften and mellow. We threw in some bagged chopped kale and found that a nice addition.

By: Crescent
Posted: Jan 10, 2018
Diet: Original

Subtle flavors, but very good. I subbed pecans and almonds for pine nuts and added mushrooms. Next time I would add more cheese, and also another veggie.

By: Tracy
Posted: May 22, 2017
Diet: Original

A rare total miss. The salad was salad and so it was fine, but I really did not enjoy the pasta. The flavors were flat and over-sweet.

By: Amanda
Posted: Apr 27, 2017
Diet: Original

The sauce made up for a strange squash that had no flavor (never had that happen with butternut before)- I was skeptical but it worked well and the vinegar/ maple syrup/ carmelized onion was tasty. UPDATE: tried again with better squash and this was much tastier.

By: Laura
Posted: Jan 25, 2015
Diet: Original

This was good, but we would have liked more vegetables in it and it seemed a little too sweet with the caramelized onions, butternut squash and maple syrup. I'd make it again but with a bit less syrup and balsamic since they both added to the sweetness, subbing with white vinegar, mustard, or lemon juice.

By: Sandra
Posted: Jan 03, 2015
Diet: Original

I loved the flavor of this. My only comment would be that we will line the pan with foil next time. The juices burned hard onto it - a cleanup nightmare!

By: Marabeth
Posted: Feb 25, 2014
Diet: Original