Pappardelle With Butternut Squash, Blue Cheese And Pine Nuts Recipe

Name: Pappardelle With Butternut Squash, Blue Cheese And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

1303

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pappardelle With Butternut Squash, Blue Cheese And Pine Nuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Butternut Squash, Blue Cheese And Pine Nuts

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