Pappardelle With Butternut Squash Blue Cheese And Pine Nuts Recipes

PAPPARDELLE WITH BUTTERNUT SQUASH AND BLUE CHEESE

Pappardelle with Butternut Squash and Blue Cheese image

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

Ingredients

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 tablespoon olive oil
0.75 teaspoon smoked paprika
1 tablespoon unsalted butter
3 tablespoon Marsala
0.5 cup water
0.667 cup pine nuts
1 pound pappardelle or other robust pasta
6 fresh sage leaves
5 ounce soft blue cheese, such as Saint Agur

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

PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE AND PINE NUTS

PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE AND PINE NUTS image

Categories Pasta Dinner

Yield 4-6 people

Number Of Ingredients 12

Ingredients

1 large onion, finely chopped
2 tablespoons olive oil
3/4 teaspoon smoked paprika
1 large butternut squash, peeled, deseeded and cut into 1-inch cubes
1 tablespoon unsalted butter
3 tablespoons Marsala
1/2 cup (120 ml) water
salt and freshly ground black pepper
6 fresh sage leaves, finely chopped (or 1/2 teaspoon dried sage)
18 oz (500 g) pappardelle or other robust pasta
1 cup (100 g) pine nuts
5 oz (125 g) soft blue cheese, crumbled

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.

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