Pappardelle Pasta with Butternut Squash

Garden pasta recipe

A creamy sauce, blended with shallots and white wine, surrounds pappardelle pasta and butternut squash.

Pappardelle Pasta with Butternut Squash
Makes 5 to 6 servings
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  1. 1/2 cup minced shallots
  2. 2 tablespoons unsalted butter
  3. 1/2 cup dry white wine
  4. 2 tablespoons bacon drippings*
  5. 2 tablespoons all-purpose fl our
  6. 1 1/2 cups unsalted chicken stock
  7. 1/4 cup heavy whipping cream
  8. 1⁄3 cup finely grated Parmesan cheese
  9. 3/4 teaspoon coarse salt
  10. 1/2 teaspoon grated fresh nutmeg
  11. 3 cups cooked butternut squash, cut into 1-inch cubes
  12. 1 pound pappardelle pasta, prepared according to package directions
  13. Garnish: fresh sage leaves
  1. In a large skillet, combine shallots and butter over medium-high heat; cook until shallots are tender, about 4 minutes.
  2. Add wine, and simmer until most of liquid evaporates. Add bacon drippings and flour, and cook about 4 minutes, stirring constantly. Add stock, and cook 10 minutes more. Add cream, Parmesan cheese, salt, and nutmeg, and bring to a simmer. Add butternut squash, and cook until heated through.
  3. Remove from heat, and pour sauce over prepared pasta. Garnish with sage leaves, if desired, and serve immediately.
  1. *Butter may be substituted for bacon drippings, if desired.
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