BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE
This butternut squash pappardelle is a great dinner to make in fall. Save this pappardelle recipe for when butternut squash is in season!
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 11
Steps:
- Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes.
- Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.
- Stir butter and squash into onion mixture in pan. Add Marsala and water. Bring to a simmer. Cover and reduce heat. Simmer about 10 minutes or until squash is tender but still holds its shape.
- Meanwhile, bring a large saucepan of water to boiling; add hefty pinch of salt. Cook pasta according to package directions. Toast pine nuts in a hot, dry frying pan on the stove top until dark gold. Pour them into a bowl or onto a plate to cool.
- Lightly season squash mixture to taste with salt (the blue cheese will add additional saltiness). Remove from heat.
- Finely chop sage; sprinkle over the squash, reserving some for serving.
- Remove about 1/2 cup of the pasta cooking water with a ladle or mug; drain pasta. Add drained pasta to the squash mixture. Gently stir to combine. If sauce is too dry or mixture won't come together, add some of the reserved cooking water; the starch in it encourages the sauce to emulsify and cling to the pasta. Stir in most of the pine nuts and blue cheese. Transfer to a large serving bowl. Sprinkle with remaining sage, pine nuts, and cheese. Makes 6 (1-1/2 cup) servings plus leftovers.
Nutrition Facts : Calories 409 kcal, Carbohydrate 55 g, Cholesterol 15 mg, Protein 13 g, SaturatedFat 5 g, Sodium 325 mg, Sugar 5 g, Fat 17 g, ServingSize 6 (1-1/2) cup servings plus leftovers, UnsaturatedFat 10 g
BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE
Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.
Provided by Melissa Roberts
Time 30m
Yield Makes 4 to 6 (main course) servings
Number Of Ingredients 7
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
- Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
- Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
- Serve topped with nuts and cheese.
PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE AND PINE NUTS
Steps:
- Fry the onion in the olive oil over a medium heat in a large, heavy-based pan that can accommodate all the pasta later. After about 10 minutes, add the paprika. Add the cubed butternut squash, then add the butter, stirring everything together well in the pan. Add the Marsala and water. Once the mixture starts to simmer, put the lid on, turn down the heat and simmer for about 20 minutes, or until the squash is tender but still holds its shape. Season to taste (keeping in mind that the cheese will be salty too), then sprinkle the sage into the squash mixture, reserving some to garnish. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the packet instructions. Toast the pine nuts in a separate hot, dry pan, tip them into a bowl and set aside. Before you drain the pasta, reserve a mugful of the cooking water. Add the drained pasta to the squash and slowly stir to combine. Add some of the pasta cooking water to help the sauce emulsify, then add the blue cheese and half the pine nuts. Gently combine, then sprinkle the remaining pine nuts and sage on top and serve.
More about "pappardelle with butternut squash blue cheese and pine nuts recipes"
RECIPE: PAPPARDELLE, SQUASH, SAGE (FROM HUGH¿S THREE …
2012-09-30 About 750g squash, such as Crown Prince, butternut or kabocha; 4-6 fat garlic cloves (unpeeled), lightly bashed; 4 tbsp rapeseed or olive oil; 250g pappardelle, tagliatelle or pasta shapes of your ...
From dailymail.co.uk
From dailymail.co.uk
ROASTED BUTTERNUT SQUASH PAPPARDELLE - COOK SMARTS
2014-03-09 Roast butternut squash – Preheat oven to 425 degrees. Mix together first part of balsamic vinegar, first part of maple syrup, and olive oil. Toss with cubed butternut squash directly on a sheet pan, and roast for 25 to 30 …
From cooksmarts.com
From cooksmarts.com
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE
2010-10-19 From “Nigella Kitchen,” by Nigella Lawson.Serves 4-6. Ingredients 1 large butternut squash, approximately 3 pounds 1 medium-large onion 2 tablespoons regular olive oil
From denverpost.com
From denverpost.com
ROASTED BUTTERNUT SQUASH PAPPARDELLE - RECIPES | NOAHSTRENGTH.COM
2020-08-22 Pre-heat the oven to 350°F.. Halve the butternut squash and peel the outer skin (get a good peeler for easy work). Slice the flesh into quarters and scoop out the seeds. Cut into 1cm (1/2in) cubes and place on a roasting tray. Drizzle with olive oil and season with sea salt and freshly ground black pepper.
From noahstrength.com
From noahstrength.com
BROWNED BUTTER BUTTERNUT SQUASH IN PAPPARDELLE - FARMER'S …
Instructions. Cook pasta to package directions, reserve about ½ cup of the pasta water. In a large skillet, over medium heat, cook the butter, garlic cloves, rosemary and sage until the butter starts to brown. Remove the garlic, rosemary and sage - then add the butternut squash, cream, and parmesan cheese. Cook together while stirring until ...
From farmersmarketfoods.com
From farmersmarketfoods.com
PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH AND RICOTTA - THREE …
2012-10-15 1 pound parpadelle (or 1 recipe fresh, see below) 1 cup part skim ricotta. 1/2 cup Parmesan cheese. Toss onion and squash with oil and a sprinkling of salt and pepper in a large bowl to coat evenly. Turn onto a large (18-by 12-inch) rimmed baking sheet. Set pan on the bottom oven rack and turn oven to 425 degrees.
From threemanycooks.com
From threemanycooks.com
PAPPARDELLE WITH BUTTERNUT SQUASH & BLUE CHEESE-THE MACARONI …
Feb 10, 2019 - You know it's winter in our home when the chief cook (me) turns to all forms of comfort food. We have hearty soups and stews and when we have pasta it's often with vegetables that are plentiful in the grocery store. I'm talking root vegetables, onions, carrots, pumpkin and beans. And usually these vegetables leave…
From pinterest.com
From pinterest.com
KAYE'S PAPPARADELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE
Originally from Better Homes and Gardens Add your review, photo or comments for Kaye's Papparadelle with Butternut Squash and Blue Cheese. Vegetarian Main Dish Pasta Vegetarian Main Dish Pasta Toggle navigation
From bigoven.com
From bigoven.com
ROASTED BUTTERNUT SQUASH AND BLUE CHEESE PAPPARDELLE
But Recipe that inspired me was a stuffed butternut squash with sausage, sage, pine-nuts and blue cheese, YUM! So naturally I had to make similar flavors work for my pasta dish, and boy did it work. It is officially my new "go-to" pasta dish it was simple but tasted like something you could order from a high end italian restaurant, and best of all cheap! The most expensive part was …
From everydaygourmett.blogspot.com
From everydaygourmett.blogspot.com
20 BEST PAPPARDELLE PASTA RECIPES - INSANELY GOOD
2022-06-01 7. Mushroom Spinach Pasta with Shallots. Firm and chewy pappardelle noodles are coated in a thick sauce of olive oil, garlic, and white wine. To that, you’ll include fresh spinach, meaty mushrooms, and shallots to add color and flavor. It’s another vegetarian dish that, despite the absence of meat, is still super meaty.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE RECIPE - EAT YOUR BOOKS
Couldn't get butternut squash so used a different type. Now considering I'm not actually much of a squash fan, this was definitely one of the nicer squash dishes I've tried. The smoky paprika, ...
From eatyourbooks.com
From eatyourbooks.com
PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH AND PINE NUTS
Add your review, photo or comments for Pappardelle with Roasted Butternut Squash and Pine Nuts. Weeknight Dinners Main Dish Pasta Weeknight Dinners Main Dish Pasta Toggle navigation
From bigoven.com
From bigoven.com
CULINARY CONQUESTS: BUTTERNUT SQUASH AND BLUE CHEESE PAPPARDELLE
Add the butternut squash and butter, and stir everything together. Then add the wine and water. Bring to a bubble, put on the lid, and simmer for about 20 minutes until tender. Meanwhile, toast the pine nuts in a dry pan until scorched, and turn out onto a plate to cool.
From student-culinary-conquests.blogspot.com
From student-culinary-conquests.blogspot.com
PAPPARDELLE WITH BUTTERNUT SQUASH & BLUE CHEESE-THE
2015-02-19 Toast the pine nuts in a hot dry frying pan on the stove top until dark gold. Pour them into a bowl or onto a plate to cool. Lightly season season squash mixture to taste with salt ( the blue cheese will add additonal saltiness). Remove from heat. Finely chop the sage; Sprinkle over the squash, reserving some for serving.
From pbenjay.blog
From pbenjay.blog
SEARCHABLE RECIPE DATABASE - PAPPARDELLE WITH BUTTERNUT SQUASH …
Toast pine nuts in a hot dry pan. Until dark gold. Pour them into a bowl or onto a plate to cool 5 lightly season squash mixture to taste (blue cheese will add additional saltiness) 6 finely chop sage; sprinkle over the squash, reserving some for serving. 7 remove about 1/2 C of the pasta water; drain pasta. Add drained pasta to squash mixture ...
From directaccessrecipes.com
From directaccessrecipes.com
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE | NIGELLA'S …
Peel and de-seed the butternut squash, and cut into roughly 2cm (1-inch) cubes. Peel and finely chop the onion and fry in the olive oil in a large heavy-based pan that can accommodate the pasta later. When the onion starts to become golden, add the paprika. Tumble in the cubes of butternut squash and then add the butter, turning everything ...
From nigella.com
From nigella.com
PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE AND PINE NUTS
Sep 28, 2012 - The secret foodie project I've been working on for the past two months with fellow blogger Caroline from Bibliocook is out! When I've been writing these past few weeks that I've been slaving away w…
From pinterest.co.uk
From pinterest.co.uk
#113-PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE FROM ”NIGELLA …
2019-01-03 2/3 cup pine nuts 1 lb. pappardelle or other robust pasta 6 fresh sage leaves 5 oz. soft blue cheese, such as Saint Agur. 1. Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes. 2. Cook onion in olive oil in a large, heavy saucepan that can accommodate the pasta later. When the onion starts to become golden, add the ...
From feastandfandom.net
From feastandfandom.net
PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, SAGE AND PECORINO
Remove and set aside. Boil a large pan of salted water and cook the pasta for 8 minutes or until al dente. Strain and reserve 100ml of pasta water. Meanwhile, melt the Lurpak® butter in a deep-sided pan. Add the sage and chilli flakes and cook for 1 minute. Add the roasted squash and the reserved pasta water.
From new.lurpak.com
From new.lurpak.com
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE | RECIPE | HOW …
Sep 14, 2021 - This butternut squash pappardelle is a great dinner to make in fall. Save this pappardelle recipe for when butternut squash is in season!
From pinterest.com
From pinterest.com
PAPPARDELLE PASTA WITH BUTTERNUT SQUASH - VICTORIA MAGAZINE
2016-09-21 Add wine, and simmer until most of liquid evaporates. Add bacon drippings and flour, and cook about 4 minutes, stirring constantly. Add stock, and cook 10 minutes more. Add cream, Parmesan cheese, salt, and nutmeg, and bring to a simmer. Add butternut squash, and cook until heated through. Remove from heat, and pour sauce over prepared pasta.
From victoriamag.com
From victoriamag.com
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE | RECIPE | FALL ...
Save this pappardelle recipe for when butternut squash is in season! Sep 24, 2019 - This butternut squash pappardelle is a great dinner to make in fall. Save this pappardelle recipe for when butternut squash is in season! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca
From pinterest.ca
FRESH PAPPARDELLE PASTA WITH BUTTERNUT SQUASH - GREATIST
2021-11-02 Meanwhile, prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds ...
From greatist.com
From greatist.com
PAPPARDELLE & ROASTED WINTER SQUASH, ARUGULA, & PINE NUTS RECIPE
Step 1. Preheat oven to 475°. Advertisement. Step 2. 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.
From myrecipes.com
From myrecipes.com
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE | RECIPE | BLUE CHEESE ...
Jun 11, 2017 - This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily.
From pinterest.co.uk
From pinterest.co.uk
BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE - SIDE DISH RECIPES
One serving contains 540 calories, 13g of protein, and 30g of fat. This recipe serves 4. Head to the store and pick up butternut squash, pine nuts, coarsely ricotta salata, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.
From fooddiez.com
From fooddiez.com
BLUE CHEESE | PBENJAY'S BLOG
1 large butternut squash (2 3/4lb – 3 1/4lb or 1 3/4 lb of ready-cubed (6 cups) 1 large onion finely chopped. 2 TBS olive oil. 3/4 tsp. smoked paprika. 1 TBS unsalted butter. 3 TBS Marsala. 1/2 cup water. 2/3 cup pine nuts. 1 lb of pappardelle or rigatoni. 6 fresh sage leaves. 5 oz of soft blue cheese. DIRECTIONS: Cut the butternut squash ...
From pbenjay.blog
From pbenjay.blog
PAPPARDELLE WITH BUTTERNUT SQUASH, BROWNED BUTTER, AND CHARD …
Return pappardelle and chard to pot. 3 | Heat butter in medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic; sauté 5 seconds. Pour browned butter over pappardelle and chard; add squash, and toss to coat. Add reserved cooking water as needed to moisten pappardelle.
From vegetariantimes.com
From vegetariantimes.com
PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE, CHILLI AND THYME
2014-01-24 1 butternut squash, peeled and cut into 1 inch cubes 1 onion, diced 1 clove of garlic, crushed A handful of thyme sprigs St Agur blue cheese (or similar, I’m sure Gorgonzola would work) 1 red chilli, chopped Olive oil Pappardelle pasta – I used fresh as that’s what Waitrose had, but any pasta would work I think. Method: 1. Put the chopped ...
From letterstoelliot.org
From letterstoelliot.org
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE
2019-02-23 Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch and a hint of nuttiness, to this meltingly gorgeous concoction. Serves: 6. 1 large (approx 2¾-3¼lb) butternut squash or 1¾lb ready-cubed squash
From tastetickler.com
From tastetickler.com
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE | RECIPE | RECIPES, …
Nov 8, 2019 - This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily.
From pinterest.nz
From pinterest.nz
PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE | PUNCHFORK
1 large butternut squash, 2-3/4- 3-1/4 lbs, or 1-3/4 lbs ready-cubed (6 cups) 1 large onion, finely chopped; 2 tablespoons olive oil; 3/4 teaspoon smoked paprika; 1 tablespoon unsalted butter; 3 tablespoons Marsala; 1/2 cup water; 2/3 cup pine nuts; 1 pound pappardelle or other robust pasta; 6 fresh sage leaves; 5 ounces soft blue cheese, such ...
From punchfork.com
From punchfork.com
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE | RECIPE | RECIPES, …
Jun 28, 2019 - This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily.
From pinterest.com.au
From pinterest.com.au
PAPPARDELLE WITH BUTTERNUT AND BLUE CHEESE | RECIPE | BLUE CHEESE ...
Nov 5, 2017 - This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily.
From pinterest.ca
From pinterest.ca
BUTTERNUT SQUASH NOODLES WITH GOAT CHEESE AND PINE NUTS
2020-09-22 Sauté well for 2-3 mins, till the noodles become soft and the shallots are translucent. Add the chopped tomato, salt and pepper. Mix well and sauté for a minute or two. Add the mixed greens and sauté till they wilt. Turn off heat, add in the goat cheese and pine nuts and toss well to mix. Serve warm.
From cookingcurries.com
From cookingcurries.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love