Butternut Squash & Radicchio Pappardelle
Butternut Squash Radicchio Pappardelle. Butternut squash and radicchio in a brown butter sauce topped with buttery toasted pine nuts and ricotta salata. It’s actually kind of a simple recipe but it’s definitely got that brown buttery flavor that’s hard not to love, it’s a little cheesy with the ricotta salata, and it’s got one of my all time favorite ingredients...butternut squash. This dish is a totally cozy, feel-good, warm your bones pasta and that’s what we need in this wintery weather !!
The middle of the week really just calls for a good comfort meal. We’re really about doing pasta dishes on Wednesday’s. I don’t know why but it has kind of just become a thing for us on Wednesdays…if you guys haven’t already noticed. Pasta Wednesday anyone?! I think we can make that a new thing.
Anyway, i’ve been wanting a pasta with butternut squash for a while now. Today felt like as good of a day as ever to make this one. It’s a little different but it’s totally simple and easy which is what we love about it. The best part is, it comes together so easily and quickly so it’s perfect for a weeknight meal.
Butternut Squash is one of my favorite vegetables especially in the fall and winter. However, not everyone in my family is as huge a fan as I am, so when I convince everyone to eat it you know it’s got to be good. The radicchio adds the perfect unique touch. And the buttery toasted pine nuts and ricotta salata for topping…just so YUM !!
So who wants to start making Wednesday Pasta Night a thing with us?!
Ingredients
1/2 stick butter
1/3 cup pine nuts
2 tablespoons olive oil
1 pound butternut squash; cubed
1 head radicchio; thinly sliced
1 pound pappardelle
1 cup ricotta salata; coarsely chopped
Directions
In a large skillet, melt the butter. When browned, add the pine nuts and cook for 2 - 3 minutes until toasted. Remove the pine nuts and set aside. Add the olive oil to the skillet along with the butternut squash. Cook over medium heat stirring occasionally until golden and tender, about 10 minutes. Add the radicchio and cook for another 3 - 5 minutes until wilted. Keep warm.
Cook the pasta according to package directions, saving 1 cup of pasta water. Drain the pasta and add to the butternut squash skillet, tossing to combine and adding pasta water a little at a time.
Serve topped with toasted pine nuts and ricotta salata.
