June 15, 2022
True Lemon Fall Squash Baked Pappardelle
True Lemon Fall Squash Baked Pappardelle
Rated 5.0 stars by 1 users
Category
Entrees
Servings
5
Prep Time
10 minutes
Cook Time
45 minutes
This pasta dish is filled with all the flavor of autumn's seasonal bounty. Easy to prepare ahead of time!
True Citrus
Ingredients
- 12 oz peeled and cubed fall squash (such as acorn, butternut, or pumpkin)
- 14 oz papparadelle, cooked al dente and drained
- 12 oz grated fontina cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup dry white wine
- 1/4 cup extra virgin olive oil
-
3 packets True LemonÂ
- 2 cloves garlic, crushed black pepper to taste
Directions
- Preheat oven to 400 degrees. Grease a large edged cookie sheet, and arrange squash on the sheet, drizzle with a generous amount of olive oil (about 2 tablespoons) and ensure everything is well coated.
- Bake squash in the oven for 30-minutes, until tender, tossing once halfway through.
- Meanwhile, in a large pan, sautee garlic in the remaining oil until lightly browned. Add white wine and True Lemon and simmer. Remove from heat, and add squash when cooked. Toss to coat.
- Add cooked pasta, and pepper. Toss to coat, and transfer to a baking dish. Top with all cheeses.
- Put pasta in oven and bake until cheese bubbles, about 12 minutes.
Recipe Note
Can't findpapparadelle? Use fettuccine noodles instead! Don't have time to bake? Just sprinkle the pasta with cheese, and serve warm.