Pappardelle with Butternut Squash and Blue Cheese
- 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 (Pappardelle with Butternut Squash and Blue Cheese)
- Per serving:
- 409 kcal cal.,
- 17 g fat
- (5 g sat. fat,
- 4 g polyunsaturated fat,
- 6 g monounsatured fat),
- 15 mg chol.,
- 325 mg sodium,
- 55 g carb.,
- 5 g fiber,
- 5 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet