Looking for something past your common tomato marinara? Try this Roasted Butternut Squash Pappardelle by Cook Smarts. Bonus offer: This pasta dish comes with each other in just 35 minutes-perfect for a fast weeknight dinner.

Roasted Butternut Squash Pappardelle



Ingredients

1 small butternut (winter season) squash (concerning 1.5 extra pounds), peeled and also cubed

1 tool onions (about 4 ounces), sliced

4 tablespoons balsamic vinegar

3 tablespoons maple syrup

2 tablespoons olive oil

2/ 3 extra pound pappardelle (or linguine or fettuccine)

2 tablespoons butter

1/4 cup pine nuts

1/ 4 cup freshly grated Parmigiano-Reggiano Cheese (concerning 1 ounce)

Directions

To roast the butternut squash, beginning by preheating the stove to 425 levels. Mix with each other 2 tablespoons each of balsamic vinegar, maple syrup as well as olive oil. Toss with cubed butternut squash directly on a sheet frying pan. Roast for 25 to HALF AN HOUR up until golden outside or tender. (Can be done up to 5 days in advance)

Bring a pan of water to a boil and include pasta. Cook according to package directions. Before draining pipes, conserve 1 cup pasta water.

Heat a sauté frying pan over tool warm and include butter. Once thawed, add onion. Sauté for 3 to 4 mins then include 2 tablespoons of balsamic vinegar and 1 tbsp of syrup. Sauté for another 2 to 3 minutes.

Add in pasta and toss with scheduled pasta water. The starch from the pasta water will create a great sauce. Add in ache nuts, baked butternut squash, and also parmesan. Prepare till whatever is heated through.

Nutrition Information

Serves: 4 | Serving Size: 2 cups

Per serving: Calories: 596, Total Fat: 21g, Saturated Fat: 7g, Monounsaturated Fat: 6g, Cholesterol: 22mg, Sodium: 58mg, Carb: 93g, Dietary Fiber: 7g, Sugar: 20g, Protein: 14g

Nutrition Bonus: Potassium: 685mg, Vitamin A: 366%, Vitamin C: 63%, Iron: 22%, Calcium: 16%