Adam and I made this pasta with butternut squash, thyme, and caramelized onions for dinner — delicious!
Papardelle with butternut squash, onions, and thyme
Print recipe| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Dietary | Vegetarian |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Website | Based on Real Simple's Buttery Papardelle with Pumpkin and Caramelized Onions |
Ingredients
- 4 tablespoons butter
- 3/4lb papardelle (The fresh, the better!)
- 1 red onion
- 1.5lb butternut squash (cut into 1/2 inch cubes)
- fresh thyme (sprigs and just leaves)
- parmesan, pecorino, or robusto
Note
This recipe might be good with some added lemon zest.
Directions
| Step 1 | |
| Thinly slice the onion. Cook in a large skillet over medium heat with 2 tablespoons of butter and salt and paper. Cook until soft, about 15 minutes. When done, transfer to a plate. | |
| Step 2 | |
| Add the butternut squash to the skillet 4 thyme sprigs and 1.5 cups of water. Cover partially and cook over medium heat until the squash is soft, about 8 minutes. Dump any excess water. | |
| Step 3 | |
| While coking the squash, also cook the papardelle by following the directions on the package. Strain the pasta and return it to the pot. | |
| Step 4 | |
| Add the squash and onions to the pasta along with the other 2 tablespoons of butter. Also add salt and pepper and fresh thyme to taste. Also stir in the cheese of your choice. Serve by topping with more fresh pepper and cheese as needed. | |