Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

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.

This was super simple and very very good. The kids were into the squash before I could get it mixed in. Had it while in the middle of a snow storm and it was a great cozy comfort food.

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).

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.