Best Butternut Squash And Radicchio Pappardelle Recipes

PAPPARDELLE WITH BUTTERNUT SQUASH AND RADICCHIO image

Yield 2-3

Number Of Ingredients 8

- One 9-oz package Giovanni Rana Pappardelle
- 2 cups butternut squash, diced
- 2 cups fresh radicchio, shredded
- 1 garlic clove, minced
- 6 tbsp extra virgin olive oil
- 2 tbsp vinegar
- Salt and freshly ground black pepper to taste
- Grated Parmigiano Reggiano or Pecorino cheese optional

Steps:

Bring a large pot of salted water to a boil. Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the pumpkin and sauté for 5-6 minutes on high heat until the squash is golden and crispy. Add the radicchio and vinegar lower the heat and cook until wilted. Season with salt and pepper to taste. Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine. Season with salt and pepper to taste. Divide among plates and serve. You can add grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

Butternut Squash and Radicchio Pappardelle image

Provided by Melissa Roberts

Time 30m

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 7

1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Steps:

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Serve topped with nuts and cheese.