2010 United States Potato Board, All rights reserved.
WorldMagp;
food I recipes
Pappardelle with Butternut
Squash and Blue Cheese
s t a r t
t o
f in is h
45 min.
1
large butternut squash,
2
3A~VA
Lbs,, or
I V *
lbs
. ready-cubed
(6
cups)
1
large onion, finely chopped
2
Tbsp. olive oil
3
/<
tsp* smoked paprika
1
Tbsp. unsalted butter
3
Tbsp. Marsala
Vi
cup water
ZA
cup pine nuts
1
lb. pappardelle or other robust pasta
6
fresh sage leaves
5
o z. soft blue cheese* such as Saint Agur
1,
Peel, halve, and seed the butternut squash; cut
into roughly
1
-inch cubes.
2* Cook onion in olive oil in a large, heavy saucepan
that can accommodate the pasta later. When the
onion starts to become golden, add the paprika,
3, Stir butter and squash into onion mixture in pan.
Add Marsala and water. Bring to a simmer. Cover
and reduce heat. Simmer about 10 minutes or until
squash is tender but still holds its shape.
4. Meanwhile, bring a large saucepan of water
to boiling; add hefty pinch of
salt
. Cook pasta
2 4 0
according to package directions. Toast pine nuts
in a hot, dry frying pan on the stove top until dark
gold. Pour them into a bowl or onto a plate to cool.
5* Lightly season, squash mixture to taste with
salt
(the blue cheese will add additional saltiness).
Remove from heat,
6
. Finely chop sage; sprinkle over the squash,
reserving some for serving,
7. Remove about
V2
cup of the pasta cooking water
with a ladle or mug; drain pasta. Add drained pasta
to the squash mixture. Gently stir to combine. If
sauce is too dry or mixture won't come together,
add some of the reserved cooking water; the starch
in it encourages the sauce to emulsify and cling to
the pasta. Stir in most of the pine nuts and blue
cheese. Transfer to a large serving bowl. Sprinkle
with remaining sage, pine nuts, and cheese. Makes
6 (1 VScupj
servings
+
leftovers.
e a c h s e r v in g
409 cal
, 17
g fat
, 15
mgchol, 325 mg
sodium, 55 g carbo, 5 gfiber, 13 gpro.
BETTER HOMES AND GAHDCNS I
OCTOBER ZOIO |
UUG.COM
PASTA PICKS
"Tor me this dish
is indisputably
at its best with
pappardelle— those
wide* hefty ribbons
that sometimes
come with one
ruffled edge,” Nigel la
says. “Rigatoni, the
oversized corrugated
tubes, could also
work. Just bear
in mind that with
a sauce so richly
resonant with the
sweet squash paired
with the salty^sharp
cheese the pasta must
be robust.”
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