Harvest Butternut Squash Pappardelle with Sage Hazelnut Crumb and Lemon Cream

Ingredients

• •1 medium butternut squash, peeled and cubed (about 4 cups)
• •2 tablespoons olive oil
• •Salt and black pepper to taste
• •12 ounces pappardelle pasta
• •3 tablespoons unsalted butter
• •10 fresh sage leaves
• •1/2 cup hazelnuts, roughly chopped
• •1 cup heavy cream
• •1 lemon, zested and juiced
• •1/2 cup grated Parmesan cheese
• •1/4 teaspoon ground nutmeg
• •2 tablespoons breadcrumbs

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.

3. 3

   Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions. Reserve 1 cup of pasta water before draining and set the pasta aside.

4. 4

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove and set the sage aside on a plate lined with paper towels.

5. 5

   In the same skillet, add the hazelnuts and toast for 2-3 minutes until golden. Remove and set aside.

6. 6

   Reduce the heat to low and add the remaining 1 tablespoon of butter. Stir in the breadcrumbs and toast for 2-3 minutes until golden brown. Remove and set aside.

7. 7

   In the skillet, pour in the heavy cream and heat over low, stirring occasionally. Add the lemon zest, juice, Parmesan cheese, and nutmeg. Stir until the sauce is smooth and heated through. Add a splash of reserved pasta water if the sauce becomes too thick.

8. 8

   Toss the cooked pasta in the sauce until well coated. Add the roasted butternut squash and gently fold it in.

9. 9

   Serve the pasta hot, garnished with toasted hazelnuts, crispy sage leaves, and the toasted breadcrumb topping.