Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 to 6 servings

Ingredients
Ingredients
1/2 small butternut squash

2 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

RATE THIS RECIPE

Based on 7 ratings

Preparation Method

  1. Position oven rack to rack position 3. Preheat Wolf electric oven in CONVECTION ROAST at 350°F.
  2. Peel and quarter butternut squash. Remove seeds.
  3. Slice butternut squash into ¼-inch thick rough triangles.
  4. Measure 4 cups sliced butternut squash and toss with brown sugar and oil. Place in a single layer on a parchment lined baking sheet.
  5. Roast about 10 minutes or until caramelized around the edges. Set aside.
  6. 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.
  7. In large skillet over medium high heat, melt butter. Continue heating butter until it starts to turn light brown and has a nutty aroma.
  8. Remove from heat. Stir in herbs and nuts.
  9. Add pasta to the skillet and return to medium high heat, tossing to combine.
  10. Gently stir in heavy cream and continue cooking until cream has reduced and thickened. Season with salt and pepper.

; ; ;