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When it comes to Monday dinner, you know I am all about a good bowl of pasta, and this Pappardelle with Roasted Butternut Squash and Tomato Ragu is high oh my list.
I’m sure you guys have days when you’re just not sure what to make for dinner? If I’m being honest, most days I pretty much always have a list of the recipes I need to make and test that day. It doesn’t matter whether they are blog recipes or recipes for a project I’m working on, I almost always know what I am making before I head into the kitchen.
I’m pretty sure that’s not the norm though, I mean do you guys cook up three to four recipes a day, five days a week? Thinking that’s probably a no.
Back before I started Half Baked Harvest, I remember most of the time I went into the kitchen to start dinner I had no idea what I was making. I used to love being creative with the ingredients I had on hand, or making something based off of a sibling’s craving. These days my recipes have to be a little more thought out, but last week I had a recipe that I ended up having to scratch for today’s post. It’s an amazing recipe, but I can’t tell you about it just yet…
Since this was an unexpected switch up, I needed to quickly come up with a delicious recipe for today. All I knew was that I wanted something easy in case any of you are in search of a good Halloween dinner for tomorrow, but that was my only criteria. Originally, I was thinking something with chicken. I actually had zero thoughts of pasta, but then somehow, this Ragu just happened and I could not be happier about it.
Throughout fall I have been on a serious winter squash and pumpkin kick. I know most people are this time of year, but for some reason this fall I am especially into it…so many yummy squash recipes still to come. I was literally scratching my head standing in my kitchen trying to decide what I wanted to make or even what flavor I wanted to go with. Frustration was quickly setting in (have you been here?), so I decided to grab the ingredients I had in surplus.
Canned tomatoes, butternut squash, and red wine…oh and butter. Obviously.
Is that a weird bunch of ingredients to have on hand? I always have canned tomatoes, and in the fall lots of butternut and acorn squash. As for the wine? Well, I have plenty of siblings who often stop in for that?
I remembered making this crockpot Tuscan sausage and white bean ragu quite a while ago, but I hadn’t cooked an Italian style meal in a bit. So I took the spicy Italian sausage I had sitting in the freezer and decided to go the Ragu route. But you guys, this is not just any Ragu. Nope, this Ragu is extra special, and for one very important reason.
Instead of simmering this sauce on the stove, we’re roasting it up in the oven, and it makes all the difference.
Just like a traditional Ragu, this does start out on the stove where you’ll brown the meat, but once you add the tomatoes, you transfer the sauce to the oven to slow roast. I know this may seem weird, but roasting the tomatoes along with the butternut squash brings out the sweetness in both veggies and allows them to caramelize on the top. It’s also deepens the flavors of the tomatoes, taking canned tomatoes to an entirely new level.
And then there’s the addition of the butter. I know, you guys must think all I use is butter (ahh, I guess I use a lot of it…), but it adds a richness to this sauce that sets it apart from all others.
Plus, we’re heading into the month of November this week and it’s just that time of year when butter in just about everything is, OK.
I served up this flavorful sauce over a bed of pappardelle pasta with a sprinkle of good parmesan.
Delicious and the perfect dinner to cook up tonight.
Also? I feel like you should know that I went back and forth many, many times between using pappardelle and rigatoni. In the end, the creature of habit in me won because I love a long cut pasta. BUT, I think rigatoni, especially the big and fancy ones (I’m sure there is a name for these…anyone?) would be equally good. So as always, use what you love.
Pappardelle with Roasted Butternut Squash and Tomato Ragu
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian sausage
- 1/2 sweet onion, chopped
- 3 garlic cloves, smashed
- kosher salt and pepper
- 1 1/2 cups cubed butternut squash
- 1 can (28 ounce) San Marzano tomatoes
- 1/2 cup red wine
- 1 bay leaf
- 4 fresh sage leaves
- 2 fresh thyme sprigs
- 4 tablespoons butter
- 1 pound Pappardelle or your favorite cut of pasta
- burrata cheese and parmesan cheese, for serving
Instructions
- 1. Preheat the oven to 425 degrees F.2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the sausage, onion, and garlic and cook until the sausage has browned all over, about 8-10 minutes. Season with salt and pepper. Stir in the butternut squash and continue cooking until the squash is golden on the edges, about 5 minutes. Remove from the heat and stir in all of the tomatoes, wine, bay leaf, sage, and thyme. Arrange the butter slices over top. 3. Transfer to the oven and roast for 30-35 minutes or until the squash is soft and the sauce thickened. Remove the bay leaf and thyme sprigs. 4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. Stir the pasta into the Ragu sauce. 5. Divide the pasta among plates and top with burrata and parmesan. EAT.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Pretty sure it’s going to be a boo-tiful week.
I have looked for and attempted to recreate a meal I had a few years ago in very nice restaurant in the Portland area. This may not be exactly the same but I don’t care. I am not looking to change anything else (I used homemade rabbit sausage).
Thank you for posting my new favorite recipe.
Hey Jeff,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! xT
Just finished eating this for the umpteenth time. I am still blown away by every bite! I have served this for guests due to its easy decadence, whipped it up on weeknights due to its simplicity, and heated it for leftovers because I can’t get enough!
I would say do not skip roasting, the resultant flavors are astounding.
Thank you for this gem, Tieghan.
Hey Sydney,
Happy Friday!🎃 I am delighted to hear that this recipe is always enjoyed, thanks for for making it so often and sharing your review! xx
I made this and it wasn’t anything all that special. Tasted just like spaghetti my mom makes. The toasting seemed to be an unnecessary and time consuming step. I didn’t get a depth of flavor like I anticipated. I think if roasting, maybe roast tomatoes and squash on sheet pans prior to adding to sauce and then it may be better. This also didn’t turn to much of a sauce but more chunky, will probably try immersion blending a little bit if I do it again. I had high hopes and it was good, but nothing I couldn’t have whipped up myself.
Hey Olivia,
Thanks for making this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xT
Loved it! Used the very spicy sausage from Trader Joe’s and it was perfect. Definitely will be making this again before the season’s over
Hey Katie,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Which cookbook is this recipe in? Trying to buy it for a friend.
Hey there,
This recipe is only located on the blog, the recipes that are in the cookbooks are exclusive to the cookbooks. I hope this makes sense!! Let me know if you have any other questions!! xx
This is one of my favorite pasta sauces of all time. I’m making it right now with mango-habenero sausage. I always just finish it on the stove top, and it turns out great, but I am curious – does roasting it in the oven change the flavor in any way? Thanks for all your delicious recipes!
Hey Judy,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Nope, you should have the same flavor on the stove top. xTieghan
Did a lower calorie version of this, but followed idea. Combination of butternut and sausage/sauce is wonderful. thank you.
Thank you so much Frances! I am so glad this turned out so well for you! xTieghan
One of the best pasta sauces I’ve ever tasted. Sublime.
Thank you Pam!! xTieghan
whipped this up for a Sunday night cozy meal and it was PERFECTION! my husband said it was better than a restaurant 🙂
Wow that is so amazing! Thank you Lizzie!
Hi! Just made this again with spicy turkey sausage. ❤️ I will have to print this recipe & add to my recipe binders!! Thank you!
I am so glad you liked this Teresa! Thank you!
I made this for dinner tonight and it was super tasty! It came together easily and I’ll definitely be making it again.
Thank you for this (and all of your!) amazing recipes.
That is so great! Thank you Claire!
Another great dish!! I omitted the sausage but still roasted the ragu. Served over penne and topped with fresh mozzarella as I didn’t find burrata. It was tasty and sweet, probably due to the sweet squash from my garden. Will have to try again with the sausage. Thank you!!
That is so amazing! I am so happy you liked this and I hope you love it with the sausage next time! Thank you Teresa!