Roasted Butternut Squash Pappardelle
Looking for something beyond your typical tomato marinara? Try this Roasted Butternut Squash Pappardelle by Cook Smarts. Bonus: This pasta dish comes togethe...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodwage.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Colander
- Saute pan
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
Ingredients
- 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
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