Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted butternut squash pappardelle. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Heat the olive oil in a large skillet set over medium heat. Toss with cubed butternut squash directly on a sheet pan. Mix together first part of balsamic vinegar, first part of maple syrup, and olive oil.

Roasted Butternut Squash Pappardelle is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Roasted Butternut Squash Pappardelle is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have roasted butternut squash pappardelle using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash Pappardelle:

1. Take butternut squash, peeled & cubed
2. Prepare bacon
3. Take onion
4. Prepare balsalmic vinegar
5. Make ready maple syrup
6. Prepare olive oil
7. Make ready pappardelle (or egg noodles, linguine, fetticcine, etc)
8. Prepare pine nuts
9. Take freshly grated parmesan cheese

I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Add drained pasta to the squash mixture. Butternut squash is a staple in my house during the fall months.

Instructions to make Roasted Butternut Squash Pappardelle:

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.

In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken. Slice butternut squash into ¼-inch thick rough triangles. Place in a single layer on a parchment lined baking sheet. Roasted butternut squash makes a great pasta filling.

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