Great Easy to Make Veggie Pappardelle with Butternut Squash Recipe

Pappardelle with Butternut Squash, Browned Butter, and Chard
(from Vegetarian Times)

serves 4 | 30 Minutes

6 cups butternut squash, peeled
   and large dice (1 1/2 inch)
2 Tbs olive oil
1/8 tsp. ground nutmeg
8 oz pappardelle
1 bunch (12 oz) rainbow chard, stems chopped
   and leaves cut into ribbons
4 Tbs unsalted butter
16 whole fresh sage leaves
2 (2 tsp) cloves garlic, minced
1/4 cup shaved Parmesan cheese (optional)

Preheat oven to 450 F. Place squash on a baking sheet, and toss with olive oil. Sprinkle nutmeg and season with salt and pepper. Roast 20 to 25 minutes or until squash is tender, stirring occasionally.

Meanwhile. cook pappardelle in large pot of boiling water according to package directions, adding chard stems and leaves during final 2 minutes of cooking. Drain pappardelle and chard, reserving 1/2 cup of cooking liquid. return pappardelle to pot.

Heat butter in a medium skillet over medium-high heat 4 minutes, or until butter browns, stirring occasionally. Add sage and garlic  and sauté for 5 seconds. pour browned butter mixture over pappardelle and chard and add squash and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Sean with salt and pepper if desired. Top with Parmesan (optional)

Per 1 1/2 cup serving: 483 cal; 13 g prot; 21 g total fat (9 g sat fat); 61 g carb; 65mg chol; 371 sod; 8 g finer; 5 g sugars.