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kabocha squash pappardelle

2 Dec

IMG_2472Winter squashes are hard to miss these days.

Instead of simply roasting them, or pureeing them into a soup, why not delight your senses by adding them into pasta?

Here’s a fun way to incorporate the winter squash bounty – make a vibrant and colorful, sweet and savory pasta that both you and your kids will love!

Prep time: 10 minutes Total Time: 30 minutes

Serves 2


  • 4 oz. papparedelle, or any long pasta – guide to pasta servings
  • 1.5 c. kabocha squash, seeds removed, chopped (keep the peel on)
  • 2 small chicken breasts, cut into strips
  • 2 medium shallots, sliced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • a few leaves of fresh sage


1. Prep: Measure out your pasta, bring water to boil in a large pot. Rinse, and dice squash. Cut chicken into strips. Slice shallots.

2. Cook: Place water into a medium sized pot, line with a steam basket. Add squash, cover and bring to a boil, then down to a simmer. Cook for 10-15 minutes, until soft. Meanwhile, add olive oil to a pan and caramelize the shallots. Add chicken, and sauté until cooked, 10-15 minutes. Add pasta into boiling water, let cook for 10-12 minutes, or until al-dente.

3. Assemble: Strain the pasta, and the squash. In the pasta pot, add the squash, chicken, shallots, and mix well. Plate, then drizzle with a touch of olive oil, a pinch of salt, grind of pepper, and top with a few fresh sage leaves. Enjoy!