Roasted Butternut Squash Pappardelle Pasta

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Position oven rack to rack position 3. Preheat Wolf electric oven in CONVECTION ROAST at 350°F.

Peel and quarter butternut squash. Remove seeds. Slice butternut squash into ¼-inch thick rough triangles. Measure 4 cups sliced butternut squash and toss with brown sugar and oil. Place in a single layer on a parchment lined baking sheet. Roast about 10 minutes or until caramelized around the edges. Set aside.

In 8-quart stockpot on Wolf cooktop over high heat, bring 6 quarts salted water to a boil. Cook the pasta per the package instructions. Drain. Set aside.

In large skillet over medium high heat, melt butter. Continue heating butter until it starts to turn light brown and has a nutty aroma. Remove from heat. Stir in herbs and nuts. Add pasta to the skillet and return to medium high heat, tossing to combine. Gently stir in heavy cream and continue cooking until cream has reduced and thickened. Season with salt and pepper.

Makes 4 to 6 servings.