Pasta with Butternut Squash and Broccoli

This is one of the best pasta dishes we have had in a long time. Maybe one of the best I have ever made.  Back when we were at the NYC Food and Wine festival we saw Anne Burrell do a food demostration.  This is a variation of the dish she made.

We switched out homemade pappardelle with store bought from Trader Joe's. We also used regular broccoli instead of broccoli rabe.  Mr. J finds it too bitter.

Pappardelle with Roasted Butternut Squash and Broccoli

by Emily Morris, Adapted from Anne Burrell

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: saute entree vegetarian pasta spinach Italian fall

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Ingredients (serves 6)

• 1 butternut squash, peeled and cut into ½ -inch dice
• Extra virgin olive oil
• Kosher salt
• 1 bunch of broccoli crowns
• 3 cloves garlic, smashed
• Pinch of crushed red pepper
• 1 ½ cups veggie stock (or chicken stock)
• 1 pound pappardelle, cooked according to directions
• 1 cup freshly grated Parmigiano
• Extra virgin olive oil, for finishing

Instructions

1. Preheat the oven to 375°F.

2. In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve.

3. Bring a large pot of well-salted water to a boil. Add the broccoli, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the broccoli is cool enough to handle, coarsely chop it and set aside.

4. Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli.

5. In the meantime, bring the broccoli crown water back to a boil, add the pasta, and cook according to directions on package. Drain the pasta and add it, along with ½ cup reserved pasta cooking water, to the squash and broccoli. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the extra virgin olive oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parmesan.

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