Roasted Butternut Squash Pappardelle

Name: Roasted Butternut Squash Pappardelle
Cuisine: American
Ingredients: 1 butternut squash, peeled & cubed; 8 slice bacon; 1 medium onion; 4 tbsp balsalmic vinegar; 3 tbsp maple syrup; 2 tbsp olive oil; 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc); 1/4 cup pine nuts; 1/4 cup freshly grated parmesan cheese

Brenda @cook_3128549

Texas

If you've never tried butternut squash this is the recipe to do it with.

Brenda @cook_3128549

Texas

If you've never tried butternut squash this is the recipe to do it with.

Saved

Ingredients

1butternut squash, peeled & cubed
8 slicebacon
1 mediumonion
4 tbspbalsalmic vinegar
3 tbspmaple syrup
2 tbspolive oil
2/3 lbpappardelle (or egg noodles, linguine, fetticcine, etc)
1/4 cuppine nuts
1/4 cupfreshly grated parmesan cheese

Saved

Steps

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.