Easy and filling, this handsome entrée is a good choice for a weeknight vegetarian dinner.
4 cups (1-inch) cubed peeled butternut squash
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt, divided
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1 tablespoon butter
2 tablespoons pine nuts
1 tablespoon chopped fresh sage
2 garlic cloves, minced
2 cups trimmed arugula
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper
How to Make It
Preheat oven to 475°.
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.
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I have written several reviews and so far this is the only one I have rated at 5 stars. I found the papardelle noodles by accident - I found them underneath the roasted red peppers/capers section. I would definitely recommend using them because they are delicious. I agree the pine nuts are expensive so I will be making this dish several times to get my money's worth out of them. I thought the arugula was great in this (a way to get some more green veggies in!). Next time I will try some prosciutto or bacon (requested by the hubbie) and add more butternut squash as it was very meaty (we didn't even miss not having real meat) and delicious. Definitely buy pre-chopped as it took me forever to chop up enough for the recipe.
Loved this--easy and pretty to look at also. I used fettucini since no store in town sells papardelle and added thin slices of capocollo (cured Italian meat, sold at our Wal-Mart) to the pine nut/garlic mixture. Also used white wine instead of cooking liquid. Buying pre-chopped butternut squash (also at Wal-Mart in bags) meant the squash only needed 15 minutes and the dish was much faster to assemble. Served with a salad, but one might also want a bread.
Hubby and I really enjoyed this meal. I used fettuccine noodles, couldn't find pappardelle. Pine nuts are really expensive now, $10.00 for a 2 ou bag so I used walnuts instead. Next time will put more squash in as I love butternut squash. A definite repeat.
This recipe became our inaugural meal for our foray into Meatless Mondays. We will definitely enjoy this recipe again.
I prepared it as directed, reserving pasta water as recommended, and it was excellent. The balsamic was a nice compliment to the butternut squash. Next time we will add a few more pine-nuts (as requested by my husband).
Yum! Quick and easy. I used peeled and diced squash from Trader Joes to save time. This recipe is going into our weeknight recipe binder. It was a bit dry so I added a little extra pasta water and drizzled olive oil on top.
This recipe is great with one addition. I add cooked, sliced prosciutto when I toss the pasta together. It adds a little extra flavor. In addition, I don't always add the arugula. I've added cabbage instead, or completely left it out.
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