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Butternut Squash Pappardelle
Fill a medium pot 2/3 full with water, bring to a boil. Add salt; once dissolved, add Butternut Squash Pappardelle. For al dente, cook 90 seconds; for a softer bite, 2 minutes. Strain and set aside.
In a sauté pan, over medium-high heat, add olive oil and butter. Once melted, stir in garlic, red pepper flakes, and sliced almonds. Sauté 4-5 minutes, or until garlic gains slight color and edges of the almonds are slightly toasted.
Add the par-cooked pappardelle and toss to combine. Add maple syrup and grated parmesan, stir vigorously. Season to taste with salt and pepper. Add fresh chopped parsley.
Finish with extra grated parmesan, a touch of olive oil and freshly cracked black pepper.