![Roasted Butternut Squash Pappardelle Pasta](-/media/images/united-states/widen/recipes/pappardellapasta_020.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Roasted Butternut Squash Pappardelle Pasta
Roasted Butternut Squash Pappardelle Pasta
KEEP SCREEN ON
Yield: Makes 4 to 6 servings
Ingredients
Ingredients
1/2 small butternut squash2 tablespoons firmly packed brown sugar
2 tablespoons oil
1 pound fresh pappardelle pasta
Ingredients
1/2 cup butter
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
4 small fresh sage leaves
1 cup chopped walnuts
3/4 cup heavy cream
Salt and freshly ground black pepper to taste
Preparation Method
- Position oven rack to rack position 3. Preheat Wolf electric oven in CONVECTION ROAST at 350°F.
- Peel and quarter butternut squash. Remove seeds.
- Slice butternut squash into ¼-inch thick rough triangles.
- Measure 4 cups sliced butternut squash and toss with brown sugar and oil. Place in a single layer on a parchment lined baking sheet.
- Roast about 10 minutes or until caramelized around the edges. Set aside.
- In 8-quart stockpot on Wolf cooktop over high heat, bring 6 quarts salted water to a boil. Cook the pasta per the package instructions. Drain. Set aside.
- In large skillet over medium high heat, melt butter. Continue heating butter until it starts to turn light brown and has a nutty aroma.
- Remove from heat. Stir in herbs and nuts.
- Add pasta to the skillet and return to medium high heat, tossing to combine.
- Gently stir in heavy cream and continue cooking until cream has reduced and thickened. Season with salt and pepper.