Pappardelle With Roasted Winter Squash, Arugula, And Pine Nuts

• 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

1. Preheat oven to 475u0b0.
2. 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 475u0b0 for 25 minutes or until tender and lightly browned, stirring occasionally.
3. 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.
4. 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.
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balsamic vinegar, olive oil, salt, cooking spray, pasta, butter, nuts, fresh sage, garlic, arugula, cheese, ground black pepper

Taken from www.myrecipes.com/recipe/pappardelle-with-roasted-winter-squash-arugula-pine-nuts (may not work)