Скачать или смотреть BUTTERNUT SQUASH PAPPARDELLE 🧡 so easy and so good. You guys will LOVE this one. ENJOY & remember

BUTTERNUT SQUASH PAPPARDELLE 🧡 so easy and so good. You guys will LOVE this one. ENJOY & remember to SAVE 🥰

INGREDIENTS (serves 4):
🌟 1 butternut squash, cubed
🌟 olive oil
🌟 1 garlic bulb
🌟 200g kale
🌟 1 tsp paprika
🌟 1 tsp za’atar, plus extra for serving
🌟 1 tbsp rose harissa
🌟 200ml vegetable stock
🌟 400g pappardelle
🌟 sea salt & freshly ground black pepper

METHOD:
1️⃣ Preheat the oven to 180°c (fan assisted)/390°f/gas 6.

2️⃣ Arrange the butternut squash on a baking tray, drizzle with olive oil and season well with salt and black pepper. Chop the top off the garlic bulb, drizzle with a little oil and wrap in foil. Place onto the tray with the squash and roast everything for 40-45 minutes, or until lovely and soft. Allow to cool for 15 minutes.

3️⃣ Meanwhile, drizzle the kale with olive oil and sprinkle with salt and black pepper. Mix it all together, then roast alongside the butternut squash for 5-8 minutes, until crispy.

4️⃣ Squeeze the roasted garlic from its skin. Combine with the roasted squash, 1 tbsp olive oil, paprika, za’atar, harissa and vegetable stock in a blender and blend until silky smooth. Add a little more stock if you think the sauce is too thick.

5️⃣ Cook your pappardelle according to the packet’s instructions, until al dente.

6️⃣ Pour the pasta sauce into a large saucepan and warm through over a low heat. Use tongs to lift the pappardelle out of its cooking water and into the pasta sauce and mix well.

7️⃣ Divide the pasta between bowls and top with a handful of the crispy kale, a sprinkle of za’atar and a good grind of black pepper.

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