Pappardelle with roasted butternut squash, sage and pecorino
It is no secret that pasta and cheese go well together. But by adding sweet and soft roast butternut squash, you take the pasta and cheese combination to another level. In this recipe we add fresh...
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Pan
- Colander
- Deep-sided pan
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Serving bowl
- Plate
- Kitchen scale
- Stove
- Pot
- Tongs
- Pepper mill
- Spoon
- Peeler
Ingredients
- 1 butternut squash, peeled and cut into 2cm cubes
- empty unit salt and black pepper
- 400 g pappardelle pasta
- 50 g Lurpak® Salted Cultured Butter
- empty unit Small handful of fresh sage leaves
- pinches of dried chilli flakes
- 50 g pine nuts, toasted
- 4 tbsp pecorino cheese, grated
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