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Butternut Squash Pappardelle

Recipe type: Entree



1 package
Southcoast Farms Butternut Squash Pappardelle
3 tablespoons
Extra Virgin Olive Oil
2 tablespoons
Butter (unsalted)
1 tablespoon
Garlic (chopped)
1 teaspoon
Crushed Red Pepper
1⁄4 cup
Raw Sliced Almonds
1 cup
Parmesan (grated)
1 dash
Salt & Pepper (to taste)
1⁄4 cup
Parsley (curly) (finely chopped)


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.