Today is MEATLESS MONDAY! Last time I visited New York City I stopped by Eataly and grabbed a bag of my favorite Pappardelle. For some reason I have a really hard time finding this pasta near my home so every time I can I’ll stop by there and pick up a bag. These long pasta ribbons are perfect for this roasted butternut squash & sage sauce on this cool December Meatless Monday…
Pappardelle with Roasted Butternut Squash & Sage Sauce
1 lb Garofalo Pappardelle
2 lbs butternut squash
extra virgin olive oil
salt & pepper
2 garlic cloves, minced
20 sage leaves
1/2 cup light cream
1 cup pasta cooking broth (reserved)
Parmigiano-Reggiano cheese (optional)
Heat oven to 400 °F. Using a very sharp knife, slice the butternut squash in half lengthwise. Remove seeds. Brush with some olive oil and season with salt & pepper. Place squash face-down on a greased baking sheet. Roast in hot oven 30-45 minutes or until butternut squash can be pierced easily with a fork and is nicely browned. Remove from oven and allow to cool slightly.
In the meantime, prepare the Pappardelle noodles as package directs; reserve 1 cup pasta broth.
In a medium sauce pot, heat 1 tablespoon oil and 1 tablespoon butter. Add the garlic and the sage leaves and sauté a few minutes until sage leaves are just-crispy. Remove the sage leaves to a dish. Scoop out the roasted butternut squash flesh and place in the sauce pot with the garlic. Combine all the flavors then scoop into a food processor. Pour in the reserved cooked pasta broth and process until smooth. Place the processed squash back into the saucepot. Stir in the light cream and toss in the crispy sage.
Place the Pappardelle in some bowls and top with the Roasted Butternut Squash & Sage Sauce. Sprinkle a few slices of sage on top. Sprinkle with cheese, if desired.
Enjoy this rich and flavorful meatless meal!