2 cups (500 ml) cherry tomatoes

1/4 cup (60 ml) olive oil

4 cups (1 liter) buttercup or butternut squash, peeled, seeded and cubed

1 small onion, chopped

1 clove garlic, chopped

1 1/2 cups (375 ml) chicken or vegetable broth

9 oz (250 g) pappardelle

3/4 cup (180 ml) grated Parmigiano-Reggiano cheese

1/2 cup (125 ml) fresh basil, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper or a silicone mat.

Spread the tomatoes over the prepared sheet. Drizzle with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Bake for about 10 minutes, stirring halfway through cooking, or until the tomatoes begin to wilt. Set aside.

Meanwhile, in large non-stick skillet over medium heat, brown the squash on all sides in the remaining oil (2 tbsp / 30 ml). Season with salt and pepper. Add the onion and garlic and cook for 1 minute.

Add the broth to the squash mixture. Cover and let simmer for about 10 minutes or until the squash is tender.

In a pot of salted boiling water, cook the pappardelle, stopping the cooking 1 minute before the time recommended on the package. Drain.

Add the pasta, tomatoes, parmesan and basil to the skillet with the squash. Toss well and cook for 1 minute. Adjust the seasoning.

In Recipes-list.com we have selected the most viewed recipes from category - Pasta . Enjoy the best recipes specially selected for you! Roasted Tomato and Squash Pappardelle is the right choice that will satisfy all your claims.