This is the perfect fall dish – pappardelle tossed with roasted butternut squash, walnuts, and baby arugula in a brown butter sauce. I made my pasta, but you can buy sheets of fresh pasta in your local specialty store and cut it up with a knife or pizza wheel or buy it dried. No judgement – whatever works for you! This is a delicious, vegetarian pasta entree that’s quick to throw together on a week night in less than an hour.
- 1 butternut squash (1 1/2 to 2 pounds), peeled and cut into 1″ pieces
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 8 oz. pappardelle (to make your own – how to here)
- 8 tablespoons butter
- 1/2 cup walnuts, toasted and chopped
- 1 1/2 cups baby arugula
- Heat oven to 425º. In a large bowl, toss the squash with the olive oil, and salt and pepper. Spread out in a single layer on a baking sheet and bake for 25 minutes until tender.
- Bring a large pot of salted water to a boil, cook the pasta until al dente – about 5 minutes. Drain and rinse, set aside.
- Heat butter in a large skillet over medium heat, cook until the milky foam settles at the bottom of the skillet and turns nut brown. Add pasta, squash, and walnuts; add baby arugula and toss until just wilted. Season with kosher salt and pepper to taste.
Interesting… 😀
The boy loves meat at dinner, and he really liked this!