Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

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

Ingredients

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

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

  • $24.99
    17% off
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States
    Chateau Ste. Michelle Canoe Ridge Estate Cabernet Sauvignon Cabernet Sauvignon Merlot Syrah United States Washington Columbia Valley Chateau Ste. Michelle United States 2008
  • $16.39
    17% off
    Peter Lehmann Dry Riesling Eden Valley
    Peter Lehmann Dry Riesling Eden Valley 2009
See More Deals





Snooth Media Network