roasted butternut squash pappardelle

Ingredients roasted butternut squash pappardelle

1 butternut squash peeled & cubed
8 slice bacon
1 medium onion
4 tbsp balsalmic vinegar
3 tbsp maple syrup
2 tbsp olive oil
2/3 lb pappardelle (or egg noodles linguine fetticcine etc)
1/4 cup pine nuts
1/4 cup freshly grated parmesan cheese

how to make roasted butternut squash pappardelle

To roast the butternut squash, start by preheating the oven to 425°F. Mix together 2 tablespoons each of balsamic vinegar, maple syrup and olive oil. Toss with cubed butternut squash directly on a sheet pan. Roast for 25 to 30 minutes until golden on the outside or tender.

Bring a saucepan of water to a boil and add pasta. Cook according to package instructions. Before draining, save 1 cup pasta water.

Heat a sauté pan over medium heat and chop and add the bacon. Cook until almost crisp then add onion. Sauté for 3 to 4 minutes and then add 2 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup. Sauté for another 2 to 3 minutes.

Add in pasta and toss with reserved pasta water. The starch from the pasta water will create a nice sauce. Add in pine nuts, roasted butternut squash, and parmesan. Cook until everything is warmed through.