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Egg Noodles with Roasted Squash

Egg Noodles with Roasted Squash

Ingredients

  • 1 pound butternut or calabaza squash, peeled, seeded and cut into small cubes
  • Salt, to taste, plus 2 tablespoons
  • Freshly ground pepper, to taste
  • 7 tablespoons unsalted butter, at room temperature
  • 1 tablespoon olive oil
  • 8 large fresh sage leaves
  • 1/3 cup pine nuts, lightly toasted and coarsely chopped
  • 1/2 cup heavy cream
  • 1 pound wide egg noodles or pappardelle

Prep Time:

Cook Time:

Serves:

To prepare a winter squash, first cut it in half lengthwise with a sharp knife. Then use a vegetable peeler to remove the thin outer layer. Scoop out the seeds with a large metal spoon and cut the flesh into bite-sized pieces.

Recipe courtesy of Williams-Sonoma

Preparation

  1. Preheat an oven to 450°F.
  2. Lightly oil a baking sheet. Arrange the squash cubes on the sheet in a single layer and season lightly with salt and pepper. Roast until golden brown and tender, 15 to 25 minutes. Set aside.
  3. Meanwhile, bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the olive oil. Add the sage leaves and sauté until fragrant, about 4 minutes. Add the pine nuts and cream, stir to combine and remove from the heat. Remove the sage leaves and discard. Season with salt and pepper.
  4. Add the 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
  5. Add the pasta to the sauce. Add the roasted squash and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve.