Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups (1-inch) cubed peeled butternut squash
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • ½ cup (2 ounces) grated fresh Asiago cheese
  • 2 teaspoons olive oil
  • + 6 more ingredients
    • 2 cups trimmed arugula
    • 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
    • ½ teaspoon coarsely ground black pepper
    • Cooking spray
    • ½ teaspoon salt, divided
    • 2 tablespoons pine nuts

Preheat oven to 475°.Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.While squash ...

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