Best Pappardelle With Butternut Squash Blue Cheese Recipes
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
PAPPARDELLE WITH BUTTERNUT SQUASH, BLUE CHEESE AND PINE NUTS
Steps:
- Fry the onion in the olive oil over a medium heat in a large, heavy-based pan that can accommodate all the pasta later. After about 10 minutes, add the paprika. Add the cubed butternut squash, then add the butter, stirring everything together well in the pan. Add the Marsala and water. Once the mixture starts to simmer, put the lid on, turn down the heat and simmer for about 20 minutes, or until the squash is tender but still holds its shape. Season to taste (keeping in mind that the cheese will be salty too), then sprinkle the sage into the squash mixture, reserving some to garnish. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the packet instructions. Toast the pine nuts in a separate hot, dry pan, tip them into a bowl and set aside. Before you drain the pasta, reserve a mugful of the cooking water. Add the drained pasta to the squash and slowly stir to combine. Add some of the pasta cooking water to help the sauce emulsify, then add the blue cheese and half the pine nuts. Gently combine, then sprinkle the remaining pine nuts and sage on top and serve.
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