Pappardelle with Roasted Butternut Squash

This was a nice way to work on our garden surplus of winter squash (Hokkaido Vert, rather than butternut; green outside, orange inside).

• Made a half recipe.
• Used tagliatelle rather than pappardelle.
• Didn't warm the cream in a separate pan, but used the pasta pot after draining the pasta. Saved a pan for the washing up.
• Used strips of sorrel rather than arugula.

Takes about 45min to make, but once the veggies are in the oven, everything goes at an easy pace.

This might be a good dish for people who think they don't like blue cheese. Gorgonzola has such a mild taste, with the sqaush, onions, and sage, it was a pleasant background rather than a dominant flavor.