Roast Squash & Sage Butter Pappardelle image

Roast Squash & Sage Butter Pappardelle

Roasted butternut squash & sage butter pappardelle with garlic thyme mushrooms, wilted collard greens & toasted hazelnuts. Finished with freshly grated pecorino & a squeeze of lemon.

Stovetop / microwave

7 minutes

700 calories

Serves 2

Vegetarian, Soy free, High Fibre

How to Cook Print

For best results stovetop

  1. Season & Fry Collard greens in 2 tbsp of olive oil. 1-2 mins. Reserve Pecorino, Hazelnuts, and Sage Butter. 
  2. Add butternut squash, mushrooms & pappardelle into pan, cook for 3-4 minutes until piping hot. 
  3. Take pan off heat, Squeeze over 1/2 lemon, make a well in the center of ingredients, add sage butter, mix until everything is coated.
  4. Serve pasta topped with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. (Season & Drizzle with extra virgin olive oil to taste.)

 Microwave instructions

  1. Reserve Pecorino, Hazelnuts, and Sage Butter. Season & add tbsp of water to collard greens in large microwavable container. Microwave for 2 mins.
  2. Remove parchment paper from tray, empty sage butter into center of tray. Microwave for 3 - 4 mins or until piping hot.
  3. Mix & season collard greens (drain liquid), squash, mushrooms, pappardelle & juice of 1/2 lemon. 
  4. Serve pasta topped with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. (Season & Drizzle with extra virgin olive oil to taste.)
Ingredients

Ingredients list:  Butternut squash, Pappardelle (Egg pasta), Cremini mushrooms, Collards, Lemon, Butter, Olive oil, Pecorino Cheese, Hazelnuts, Garlic, Parsley, Sunflower oil, Salt, Dried sage leaves, Black pepper, Nutmeg, Thyme, dried

 

Product is suitable to freeze except for hazelnuts

Gluten, Eggs, Milk, Tree Nuts

Nutrition Facts

700 Cals, Fat 34g, Sat Fat 10g, Protein 23g, Fiber 8g, Carbohydrates 78g, Total Sugars 5g, sodium 1140mg 

Customer Reviews

Based on 27 reviews
56%
(15)
19%
(5)
7%
(2)
11%
(3)
7%
(2)
S
Stephanie
Delish!

Delicious! My husband even ate the collard greens. I snipped them into smaller pieces with kitchen scissors while cooking them. I’d planned on adding a little water for moisture but grabbed my glass of Chardonnay instead. Oh well! My mistake may have may this dish even better.

K
Kimberly bender
Very good

Very good and easy to make, would of gave it 5 stars, just needed alittle more sage butter and really a fan of collard greens but didn’t mind them in this meal, I would rather have spinach or kale but im not a chef 🤣 will definitely order again..

c
c.A.M.
Delicious and filling

This was such a surprise for me. We cooked the pepardello a little longer, it was perfect, I knew the hazelnuts were in this but the whole tender little Filbert was such a treat, flavor popped with sauce. The sauce was perfect, would have liked a little more of it, but it was actually just right. Definitely having this again!

T
Topher
Wife loves, just ok for me.

Portion size was great and super easy to make, the wife gobbled this dish down and loved it. My personal impression was that the squash overpowered all the other flavors with a sweetness explosion but over all it was a good vegetarian dish. I served this with an added baked chicken breast on the side to give me some protein.

j
jenwoodruff@gmail.com
Great flavors

Great flavors, lots of veggies and easy to make. We made it in a pan which allowed us to "steam" the noodles a bit with a little bit of water and the lid on for a few mins and then followed the directions accordingly. A drizzle of nice olive oil on the finished dish is a very nice touch.

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