Roasted Butternut Squash Pappardelle Recipe by Brenda
Roasted Butternut Squash Pappardelle Cooking Instructions 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut Butter Cookies Ruby 's Easy Pecan Pie Pumpkin Pie Angel Food Cake Bacon Chicken Bake Bourbon Chicken Peanut Butter Cookies Ruby 's Easy Pecan Pie Pumpkin Pie Angel Food Cake Bacon Chicken Bake Bourbon Chicken Asparagus, Tomatoes, with Meatballs Jerk Chicken Mango Pizza Pantry Day Chicken Rice Soup Bacon Chicken Bake Pecan-Crusted Mojito Bars Crockpot Apricot Chicken Fried Tofu Wrapped in Flour Batter (TAHU GORENG TEPUNG) PheNOMenal Grilled Cheese Chickpea Curry with Butternut Squash and Potatoes Sweet Corn Soup Asparagus, Tomatoes, with Meatballs Jerk Chicken Mango Pizza Pantry Day Chicken Rice Soup Bacon Chicken Bake Pecan-Crusted Mojito Bars Crockpot Apricot Chicken Fried Tofu Wrapped in Flour Batter (TAHU GORENG TEPUNG) PheNOMenal Grilled Cheese Chickpea Curry with Butternut Squash and Potatoes Sweet Corn Soup