Roasted Butternut Squash Pappardelle. Mix together first part of balsamic vinegar, first part of maple syrup, and olive oil. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
Toss with cubed butternut squash directly on a sheet pan. Drizzle the cherry tomatoes and cubed butternut squash liberally with olive oil and season with salt and pepper. Place the cubed butternut squash on your rimmed baking sheet. You can cook Roasted Butternut Squash Pappardelle using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Roasted Butternut Squash Pappardelle
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Line a baking sheet with aluminum foil. Cut off the stem end of the squash. Tip: To secure the cutting board, place a damp paper towel under the board.
Roasted Butternut Squash Pappardelle step by step
Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Halve the butternut squash and peel the outer skin (get a good peeler for easy work). Slice the flesh into quarters and scoop out the seeds. Place squash on large rimmed baking sheet, and toss with oil.