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 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 SQUASH, MUSHROOMS, AND SPINACH
Provided by Bon Appétit Test Kitchen
Categories Mushroom Pasta Side Vegetarian Quick & Easy High Fiber Parmesan Spinach Butternut Squash Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.
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