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Pappardelle With Creamy Butternut Squash Sauce and Spiced Almonds

Pappardelle With Creamy Butternut Squash Sauce and Spiced Almonds


  • 2 pounds butternut or kabocha squash, peeled, seeded, and cut into 1 1/2-inch cubes
  • 3 garlic cloves, smashed
  • 5 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup raw almonds, coarsely chopped
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup water
  • 12 ounces pappardelle, linguine, or fettuccine
  • 1/2 cup coarsely chopped parsley or cilantro (optional)


  1. Preheat oven to 325 degrees. Toss squash, garlic, and 2 tablespoons oil together on a rimmed baking sheet. Season with salt and pepper and roast, tossing occasionally, until the squash is completely tender and the garlic is nicely golden brown, 35 to 45 minutes.
  2. While squash roasts, heat almonds and remaining 3 tablespoons oil in a small skillet over medium heat. Cook, swirling occasionally, until almonds are toasted and light golden brown, 4 to 6 minutes. Stir in fennel seeds, paprika, and red pepper flakes and remove from heat. Season with salt and set aside.
  3. Transfer roasted squash and garlic to a food processor; add water. Process to a smooth puree, adding more water if needed. Season with salt and pepper and set aside.
  4. Cook pasta in a large pot of salted boiling water until just al dente. Drain, reserving about 1 cup pasta water.
  5. Heat the squash puree in a large skillet over medium-high heat. When simmering, add the cooked pasta and reserved pasta water and cook 1 or 2 minutes, tossing to coat. Transfer to a serving bowl and top with spiced toasted almonds and herbs if using.

Nutrition Information

Per serving: 760 kcal cal., 36 g fat (3.7 g sat. fat), 80 mg sodium, 11 g fiber, 21 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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