Roasted Butternut Squash and Sage Pappardelle

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Roasted Butternut Squash and Sage Pappardelle

This cozy fall pasta recipe is comforting and so delicious! Roast the butternut squash with garlic, red pepper and onion then that The roasted butternut squash, onions, red pepper and garlic with a few ingredients takes this dish to the next level!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Servings:

Calories: 486kcal

Author: Rose

Equipment

large baking sheet
large skillet
Food Processor

Ingredients

4½ tbsp extra virgin olive oil, divided
1 onion, sliced
1/2 large red pepper, sliced
3 cloves garlic, sliced in half
1 butternut squash, peeled, cut in 1" cubes
8 oz pasta, pappardelle
1/2 cup reserve pasta water
1/2 tsp sea salt
pepper
6-8 fresh sage leaf's
1/4 cup Parmesan, grated

Instructions

Preheat oven to 400℉. Line a baking sheet with parchment, place the butternut squash throughout the pan and drizzle with olive oil (about 1 tablespoon) and coat. Bake for about 10 minutes.
Prep the onions, peppers and garlic into a medium bowl and drizzle with olive oil, about 1/2 tablespoon. Then arrange these vegetables throughout the pan with the squash. Bake for another 30 minutes until they are tender and golden.
Meanwhile, over medium-high heat, boil water in a large sauce pot, then add pasta and follow the package instructions until the pasta is al dente. Drain and reserve 1/2 cup of the pasta water.
Once the roasted squash, peppers, onions and garlic are cooked, add to the food processor, drizzle in 2 tablespoons of olive oil while pulsing. You get a thick sauce and small chunks of squash.
Over medium heat, add 1 tablespoon of olive oil to a large skillet, cook the sage for about 3-4 minutes, then add the processed squash with the 1/2 cup of reserve pasta water, stirring until smooth. Add the cooked pasta and gently stir and fold the pasta until coated with the sauce and cook for another 1-2 minutes to heat through.
Serve immediately and garnish with parmesan cheese.

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