Ingredients 1 lb. butternut or calabaza squash, peeled, seeded and cut into small cubes Directions Serves 4.
If you found yourself with leftover squash from last night's sumptuous meal, put it to good use in an easy weeknight pasta. Take a nod from a seasonal favorite — butternut squash ravioli — and serve up the same earthy flavors of sage, nuts, and browned butter with fresh store-bought or homemade pappardelle pasta. In contrast to its dried counterpart, it cooks up in only a couple of minutes. Want the recipe? Then keep reading.
Pappardelle With Roasted Squash
Salt, to taste, plus 2 Tbs.
Freshly ground pepper, to taste
7 Tbs. unsalted butter, at room temperature
1 Tbs. olive oil
8 large fresh sage leaves
1/3 cup pine nuts, lightly toasted and coarsely chopped
1/2 cup heavy cream
1 lb. wide egg noodles or pappardelle
Preheat an oven to 450°F. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15 to 25 minutes. Set aside.
1 lb. butternut or calabaza squash, peeled, seeded and cut into small cubes