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)
- 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.
- 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.
- 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.
- Cook pasta in a large pot of salted boiling water until just al dente. Drain, reserving about 1 cup pasta water.
- 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.
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