I made this amazing dish tonight, and had to share it with you all immediately. It is so delicious…wide noodles with sweet butternut squash, pine nuts, spicy arugula, and fresh sage. Justin was oohing and aahing throughout the meal, proclaiming it “better than restaurant food.” I must say I agree…the flavors and textures blend well together, but still somehow manage to remain distinct.
In other news, I (finally) watched the new Pride and Prejudice, and I loved it. I haven’t read any of Jane Austen’s books, but now I’m tempted to. My heart was aflutter throughout the film, hoping that Elizabeth and Mr. Darcy would end up together. It made me realize just how much I love romance…real, divine romance. Romeo and Juliet. Amelie and Nino. Elizabeth and Mr. Darcy. I like new romantic comedies as well, but I’d like to find more of those epic romances, whether in book or film form. Any recommendations, dear internets? (One caveat: they MUST have happy endings.)
In return for your romance suggestions, I offer you this wonderful recipe.
Pappardelle with Roasted Butternut Squash, Arugula, and Pine Nuts
- 4 cups (1-inch) cubed peeled butternut squash
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon salt, divided
- Cooking spray
- 8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 1 tablespoon chopped fresh sage
- 2 garlic cloves, minced
- 2 cups trimmed or baby arugula
- 1/2 cup (2 ounces) grated Parmesan or Asiago cheese
- 1/2 teaspoon coarsely ground black pepper
Preheat oven to 475ËšF.
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake for 25 minutes or until tender and lightly browned, stirring occasionally.
While squash bakes, cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1 tablespoon cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon salt, arugula, cheese, and pepper; toss gently to combine. Serve immediately.
Makes 6 servings.
Source: Cooking Light magazine.