PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, ARUGULA, ITALIAN SAUSAGE AND PINE NUTS

PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, ARUGULA, ITALIAN SAUSAGE AND PINE NUTS image

Yield 6 people

Number Of Ingredients 14

4 cups (1-inch) cubed peeled butternut squash
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt, divided
Cooking spray
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1 tablespoon butter
2 tablespoons pine nuts
1 tablespoon chopped fresh sage
2 garlic cloves, minced
2 cups trimmed or baby arugula
1/2 cup (2 ounces) grated Parmesan or Asiago cheese
1/2 teaspoon coarsely ground black pepper
1 pound cooked italian sausage

Steps:

Preheat oven to 475˚F. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake for 25 minutes or until tender and lightly browned, stirring occasionally. While squash bakes, cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1 tablespoon cooking liquid. Cook italian sausage and set aside. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon salt, arugula, cheese, italian sausage and pepper; toss gently to combine. Serve immediately.