Pappardelle with Roasted Winter Squash

If you start everything at the same time, the meal will hypothetically be finished in about 25 minutes. The butternut squash needs to be peeled, seeded, and cut ahead of time to prepare the meal that quickly.

Butternut squash has quite a thick skin and aren't the easiest vegetables to prepare for cooking. After several different experimentations over the years, I have found a vegetable peeler (one that doesn't move, some wiggle, some are stationary. The stationary vegetable peelers work best) to work the easiest. After the squash is peeled, cut it in half and scoop out the seeds. Again, after much experimenting I found the easiest way to get the seeds are is to cut around them with a serrated steak knife and then scoop them out with a serrated grapefruit spoon. The serrated edge lets you get just the seeds and stringy membrane without losing the wonderful fleshy part. Once that is done, cut the squash into 1/4 - 1/2" cubes.

To actually prepare the meal, combine 4 c of cubed squash, 2 T balsamic vinegar, 2 t olive oil, and 1/2 t sea salt (or kosher salt or just regular salt) in a large bowl. Toss well to coat. Grill in a grill basket over a medium hot grill until they are tender and browned, stirring occasionally to prevent charring (if some get a little charred that's ok, it brings out the flavor). If you prefer you could also roast the cubes spread in a single layer on a greased cookie sheet in a preheated 475 degrees oven for 25 minutes, stirring occasionally. While the squash roasts, cook 8 oz (1 package) papparedelle pasta according to package directions. Drain in colander, reserving 2 T of the cooking liquid. While the pasta cooks, melt 1 T butter in a nonstick skillet over medium heat. Add 2 T pine nuts, 1 T fresh chopped sage (optional--sometimes I add it, sometimes I don't), and 2 cloves minced garlic and cook for 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, 1 T reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl. Toss gently to coat. If pasta seems dry, add second reserved T of cooking liquid. Add 2 c arugula and 1/2 c Asiago or Parmesan cheese. Toss gently to combine and serve immediately.

Curtis and I love this meal. The butternut squash is very sweet when roasted/grilled and almost tastes like sweet potatoes. M just ate the pasta and cheese. J just ate the squash. It worked out perfectly!