Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Photo by Becky Luigart-Stayner
Ingredients
- Cooking spray
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ cup (2 ounces) grated fresh Asiago cheese
- 2 tablespoons pine nuts
- 2 teaspoons olive oil
- 2 cups trimmed arugula
- + 6 more ingredients
-
- 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
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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