Butternut Squash Tagliatelle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 small Butternut squash peeled and cut into bite-size cubes (may substitute pumpkin)
- 1 Red onion (peeled and sliced)
- 1 tsp mixed dried Herbs
- 2 cloves garlic cloves (minced)
- 4 Tbsps good-quality olive oil (divided)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cloves garlic cloves (minced)
- 0.333 cup dried Cranberry
- 1 cup hot vegetable stock
- 16 ozs Tagliatelle
- 2 Tbsps white balsamic vinegar
- 3 sprigs fresh thyme finely chopped (to garnish)
- fresh parsley finely chopped (to garnish)
Preparation steps
1.
Preheat oven to 400ºF / 200°C.
2.
Place the squash and sliced onion in a large roasting pan. Sprinkle with dried Italian herbs and drizzle 2 tablespoons olive oil over the top. Season to taste with salt and pepper, toss to coat completely with oil and herbs. Roast for 30 to 35 minutes or until the squash is tender.
3.
Remove roasting pan from the oven and add the garlic, cranberries and stock. Gently stir and return to the oven; continue cooking for an additional 10 minutes.
4.
Meanwhile, cook the pasta in a large pan of boiling, salted water according to the package instructions until al dente. Drain well; add the pasta to the roasting pan.
5.
In a small bowl, whisk the remaining olive oil and the balsamic vinegar together, and drizzle over the pasta. Scatter the thyme and parsley over the pasta and gently toss. Season to taste. Divide among bowls and serve immediately.
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