Month of Meatless Meals: Pappardelle with Roasted Winter Squash, Arugula and Pine Nuts (CL Mag)

This meal exceeded my expectations! The combo of flavors was excellent and it is great for a week night dinner, but could be served for company or even a special occasion. I bought most of the ingredients for this a Trader Joe's. If you don't have Trader Joe's or your local grocery store doesn't carry some of these items, you could substitute and I am sure it would still come out wonderfully. I read some reviews on the internet for this recipe and some used different types of pasta, although, if you can find pappardelle pasta, it is a lot fun to eat and an interesting change from the typical pasta noodles. Also, pinenuts are pricey, so you could substitute pecans in their place. I actually used fresh thyme instead of sage and Dave really liked it. You could sub spinach for the arugula, but don't do it unless you have to because the peppery taste of arugula really compliments the sweet butternut squash. I simmered a little white wine and then added the arugula for just a minute to wilt it as was suggested by some others.

Pappardelle with Roasted Winter Squash, Arugula and Pinenuts
6 servings (serving size: about 2 cups)
Ingredients
4 cups (1-inch) cubed peeled butternut squash
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon salt, divided
Cooking spray
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
1 tablespoon butter
2 tablespoons pine nuts
1 tablespoon chopped fresh sage
2 garlic cloves, minced
2 cups trimmed arugula
1/2 cup (2 ounces) grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper
Preparation
Preheat oven to 475°.
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally.
While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon of salt, arugula, cheese, and black pepper; toss gently to combine. Serve immediately.