Roasted Butternut Squash Pappardelle

• 1 butternut squash, peeled & cubed
• 8 slice bacon
• 1 medium onion
• 4 tbsp balsalmic vinegar
• 3 tbsp maple syrup
• 2 tbsp olive oil
• 2/3 lb pappardelle (or egg noodles, linguine, fetticcine, etc)
• 1/4 cup pine nuts
• 1/4 cup freshly grated parmesan cheese

1. To roast the butternut squash, start by preheating the oven to 425F.
2. Mix together 2 tablespoons each of balsamic vinegar, maple syrup and olive oil.
3. Toss with cubed butternut squash directly on a sheet pan.
4. Roast for 25 to 30 minutes until golden on the outside or tender.
5. Bring a saucepan of water to a boil and add pasta.
6. Cook according to package instructions.
7. Before draining, save 1 cup pasta water.
8. Heat a saute pan over medium heat and chop and add the bacon.
9. Cook until almost crisp then add onion.
10. Saute for 3 to 4 minutes and then add 2 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup.
11. Saute for another 2 to 3 minutes.
12. Add in pasta and toss with reserved pasta water.
13. The starch from the pasta water will create a nice sauce.
14. Add in pine nuts, roasted butternut squash, and parmesan.
15. Cook until everything is warmed through.

butternut squash, bacon, onion, balsalmic vinegar, maple syrup, olive oil, egg noodles, pine nuts, freshly grated parmesan cheese

Taken from cookpad.com/us/recipes/339887-roasted-butternut-squash-pappardelle (may not work)