I’m always trying to incorporate seasonal produce into our meals. Tonight we had Buttery Pappardelle with Pumpkin and Caramelized Onions. I couldn’t find sugar pumpkin, so swapped it out with acorn squash. I got it pre-diced since I’ve had issues with acorn squash before. And I didn’t have pecorino cheese so I used what I had on hand, parmesan cheese. The ingredient list was simple: thyme, butter, salt, pepper, red onion, acorn squash, parmesan cheese, and pasta. It took longer than I had hoped for, but the results were good.
This is a vegetarian dish, but you could add grilled chicken.
It was a keeper recipe. Thumbs up from my guys.
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.