Butternut Squash and Radicchio Pappardelle

Name: Butternut Squash and Radicchio Pappardelle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups); 2 Tbsps olive oil; 227 grams package pappardelle (preferably egg pasta), broken into large pieces; 79 milliliters pine nuts; 340 grams radicchio, cored and thinly sliced; 28 grams 1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano; 1 sticks unsalted butter

Butternut Squash and Radicchio Pappardelle might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 13g of protein, and 30g of fat. This recipe serves 4. Head to the store and pick up butternut squash, pine nuts, coarsely ricotta salata, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes.

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Butter

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Frying Pan

Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes.

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Nuts

Cooking Oil

Transfer with a slotted spoon to a plate.

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Slotted Spoon

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes.

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Squash

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Frying Pan

Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

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Salt And Pepper

Radicchio

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.

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Pappardelle