halfbakedharvest4.2
Pappardelle with Roasted Butternut Squash and Tomato Ragu
Just like a traditional Ragu, this starts out on the stove top where you brown the meat, but the difference in this Ragu is that once you add the tomatoes, you transfer the sauce to the oven to slow roast. Delicious!
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F.2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the sausage, onion, and garlic and cook until the sausage has browned all over, about ⏱️ 8-10 minutes. Season with salt and pepper. Stir in the butternut squash and continue cooking until the squash is golden on the edges, about ⏱️ 5 minutes. Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top. 3. Transfer to the oven and roast for ⏱️ 30-35 minutes or until the squash is soft and the sauce thickened. Remove the bay leaf and thyme sprigs. 4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Stir the pasta into the Ragu sauce. 5. Divide the pasta among plates and top with burrata and parmesan. EAT.
(28 ounce) San Marzano tomatoes1 canbay leaf1cups cubed butternut squash1 1/2butter4 tablespoonsfresh thyme sprigs2
Nutrition Facts
calories
589 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
613 mg
protein Content
18 g
cholesterol Content
106 mg
carbohydrate Content
52 g
saturated Fat Content
11 g
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