From Our Kitchens

For culinary creativity, try this delicious recipe from a North Carolina B&B . . .

  • Pappardelle with Roasted Squash from Rosemary House B&B
  • This is a wonderful fall supper dish from Rosemary House B&B. Spice, texture, color, and taste - everyone loves it.
Servings Prep Time Cook Time
4 people 45 minutes 25 minutes


  • 4 cups peeled butternut squash
  • 2 Tbs balsamic vinegar
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 8 oz uncooked pappardelle or fettuccine
  • 1 Tbs butter
  • 1/4 cup pine nuts
  • 1 Tbs chopped fresh sage
  • 2 cloves garlic minced
  • 2 cups trimmed arugula
  • 1/2 cup grated fresh Asiago cheese
  • 1/2 tsp coarsely ground black pepper
Servings: people


  1. Preheat oven to 425. Combine squash, vinegar, oil, and 1/4 tsp salt in large bowl; toss well to coat. Arrange squash mixture in a single layer on a cookie sheet coated with cooking spray. Bake for 25 minutes or until tender and lightly browned, stirring occasionally.
  2. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
  3. Melt butter in a large non-stick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the line nuts begin to brown, stirring occasionally.
  4. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine.
  5. Add remaining 1/3 teaspoon salt, and the arugula, cheese, and black pepper; toss gently to combine. Serve immediately.

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