Recipes and Cooking Pappardelle with Butternut Squash and Blue Cheese 4.3 (20) This butternut squash pappardelle is a great dinner to make in fall. Save this pappardelle recipe for when butternut squash is in season! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2010 Print Share Share Tweet Pin Email Photo: David Loftus Total Time: 45 mins Yield: 6 (1-1/2) cup servings plus leftovers Jump to Nutrition Facts Ingredients 1 large butternut squash, 2-3/4- 3-1/4 lbs., or 1-3/4 lbs. ready-cubed (6 cups) 1 large onion, finely chopped 2 tablespoon olive oil ¾ teaspoon smoked paprika 1 tablespoon unsalted butter 3 tablespoon Marsala ½ cup water ⅔ cup pine nuts 1 pound pappardelle or other robust pasta 6 fresh sage leaves 5 ounce soft blue cheese, such as Saint Agur Directions 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. Print Nutrition Facts (per serving) 409 Calories 17g Fat 55g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 409 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 15mg 5% Sodium 325mg 14% Total Carbohydrate 55g 20% Total Sugars 5g Protein 13g Vitamin C 26mg 130% Calcium 161.5mg 12% Iron 3.2mg 18% Potassium 648mg 14% Folate, total 165.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.