Roasted Butternut Squash Pappardelle
with apple spinach salad

Name: Roasted Butternut Squash Pappardelle
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Apples, sliced thinly ((my fave are honey crisp or pink ladies)); 2 tsp Maple syrup; 1 1/2 Tbsp Balsamic vinegar; 3 Tbsp Olive oil; 4 oz Baby spinach; 1/4 cup Walnuts, crushed; 1 Butternut squash, peeled & cubed; 1 Red onions, sliced; 2 Tbsp + 2 Tbsp Balsamic vinegar; 2 Tbsp + 1 Tbsp Maple syrup; 2 Tbsp Olive oil; 2/3 lb Pappardelle ((or linguine or fettuccine)); 2 Tbsp Butter; 1/4 cup Pine nuts; 1/4 cup Parmesan cheese, grated

Active: 35 min Total: 35 min

Original

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!

Dependency

Sauteed Honey Lemon Shrimp

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

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

Prep

Butternut squash / Onions - Prep as directed. (Can be done up to 3 days ahead)
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)
Apples - Prep as directed.

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Make

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.
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.
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.
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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