BUTTERNUT SQUASH PAPPARDELLA
ONLY $2.89 A PACKAGE!
1 package: Southcoast Farms Butternut Squash Pappardelle
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter (unsalted)
1 tablespoon Garlic (chopped)
1 teaspoon Crushed Red Pepper
1⁄4 cup Raw Sliced Almonds
1⁄2 cup 100% Pure Vermont Maple Syrup
1 cup Parmesan (grated)
1 dash Salt & Pepper (to taste)
1⁄4 cup Parsley (curly) (finely chopped)
Fill a medium pot 2/3 full with water, bring to a boil. Add salt; once dissolved, add Butternut Squash Pappardelle. For al dente, cook 90 seconds; for a softer bite, 2 minutes. Strain and set aside. In a sauté pan, over medium-high heat, add olive oil and butter. Once melted, stir in garlic, red pepper flakes, and sliced almonds. Sauté 4-5 minutes, or until garlic gains slight color and edges of the almonds are slightly toasted.
Add the par-cooked pappardelle and toss to combine. Add maple syrup and grated parmesan, stir vigorously. Season to taste with salt and pepper. Add fresh chopped parsley.
Finish with extra grated parmesan, a touch of olive oil and freshly cracked black pepper.