Roasted Squash and Pappardelle

Submitted by Wendy R.

1 large butternut squash, peeled and cut in 1" cubes - I have also used other kinds and mixed them and it's good - need about 4-6 cups

3TB balsamic vinegar

3TB olive oil

1/2 tsp salt

Combine in a plastic bag and shake to coat all squash, then turn onto cookie sheet sprayed with cooking spray and roast at 450 for approx 1 hour, turning 2-3 times. The squash should start to look like it's drying out.

Cook one package of pappardelle (flat, ribbon-type pasta like fettucini, linguini etc) and drain

In a meduim skillet over medium heat, melt 1 TB butter and toast till lightly brown 4 TB pine nuts, set aside (I have omitted this and it tastes good even without)

Add to the pasta:

3 TB olive oil

2 garlic cloves, minced

1/2 tsp coarse ground pepper

1/2 tsp ground sage or 1 TB chopped fresh sage

Toss to coat pasta well, then add:

1 c. grated Asiago cheese

Toss.

Add roasted squash, pine nuts, and toss.

Serve with a few sprinkles of cheese on top.

YUMMY!

Serves about 6.