Roasted Butternut Squash Pappardelle

1. 1

   To roast the butternut squash, start by preheating the oven to 425F.

2. 2

   Mix together 2 tablespoons each of balsamic vinegar, maple syrup and olive oil.

3. 3

   Toss with cubed butternut squash directly on a sheet pan.

4. 4

   Roast for 25 to 30 minutes until golden on the outside or tender.

5. 5

   Bring a saucepan of water to a boil and add pasta.

6. 6

   Cook according to package instructions.

7. 7

   Before draining, save 1 cup pasta water.

8. 8

   Heat a saute pan over medium heat and chop and add the bacon.

9. 9

   Cook until almost crisp then add onion.

10. 10

    Saute for 3 to 4 minutes and then add 2 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup.

11. 11

    Saute for another 2 to 3 minutes.

12. 12

    Add in pasta and toss with reserved pasta water.

13. 13

    The starch from the pasta water will create a nice sauce.

14. 14

    Add in pine nuts, roasted butternut squash, and parmesan.

15. 15

    Cook until everything is warmed through.

* Per serving · 4 servings · Values may vary.

No additional tips available.