Name: Roasted Tomato and Squash Pappardelle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) cherry tomatoes; 1/4 cup (60 ml) olive oil; 4 cups (1 liter) buttercup or butternut squash, peeled, seeded and cubed; 1 small onion, chopped; 1 clove garlic, chopped; 1 1/2 cups (375 ml) chicken or vegetable broth; 9 oz (250 g) pappardelle; 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese; 1/2 cup (125 ml) fresh basil, chopped; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper or a silicone mat.
- Spread the tomatoes over the prepared sheet. Drizzle with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for about 10 minutes, stirring halfway through cooking, or until the tomatoes begin to wilt. Set aside.
- Meanwhile, in large non-stick skillet over medium heat, brown the squash on all sides in the remaining oil (2 tbsp / 30 ml). Season with salt and pepper. Add the onion and garlic and cook for 1 minute.
- Add the broth to the squash mixture. Cover and let simmer for about 10 minutes or until the squash is tender.
- In a pot of salted boiling water, cook the pappardelle, stopping the cooking 1 minute before the time recommended on the package. Drain.
- Add the pasta, tomatoes, parmesan and basil to the skillet with the squash. Toss well and cook for 1 minute. Adjust the seasoning.

Roasted Tomato and Squash Pappardelle

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Ingredients

Preparation

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