Pappardelle with Butternut Squash and Arugula

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
  1. 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.
  2. Bring a large pot of salted water to a boil, cook the pasta until al dente – about 5 minutes. Drain and rinse, set aside.
  3. 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.





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2 Responses to Pappardelle with Butternut Squash and Arugula

  1. Old NFO says:

    Interesting… 😀

  2. Tina says:

    The boy loves meat at dinner, and he really liked this!

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