Pappardelle With Butternut Squash Recipe
Butternut Squash, Kale, Pignoli Nuts, Burrata, Sage Cream Sauce
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Ingredients
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Pasta
Vegetables
Nuts
Dairy
Sauce
Method
Preparation of Butternut Squash
- 1
Prepare the Butternut Squash
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
- 2
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and caramelized.
Cooking the Pasta
- 3
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Making the Sage Cream Sauce
- 4
Sauté the Garlic
In a large skillet, melt the butter over medium heat. Add minced garlic and cook for about 1-2 minutes until fragrant.
- 5
Add Heavy Cream
Stir in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, allowing it to thicken slightly.
- 6
Add Sage
Add the chopped sage to the cream sauce. Season with salt and black pepper to taste. Stir well.
Combining Ingredients
- 7
Add Pasta and Vegetables
Add the cooked pappardelle, roasted butternut squash, and chopped kale to the skillet with the sage cream sauce. Toss gently to combine, adding reserved pasta water as needed to reach desired consistency.
- 8
Serve with Burrata
Plate the pappardelle, and top each serving with a piece of burrata cheese. Sprinkle with toasted pignoli nuts for garnish.
