Roasted Butternut Squash and Bacon Pasta

Yum! We love this dish, and have even made it for dinner guests.  It is elegant comfort food. This recipe was adapted from The Williams-Sonoma Family Cookbook. Absolutely wonderful with roasted asparagus. (Roasted in the same oven!)

Yield: Serves 4 to 6

  • 1 large butternut squash, halved, seeded, peeled, and cut into bite-sized cubes
  • 1 cup diced yellow onion
  • 1 T olive oil
  • 1 T unsalted butter
  • kosher salt and freshly ground black pepper
  • 3/4 to 1 lb orecchiette pasta
  • 6 or 7 slices thick-cut apple wood-smoked bacon, about 12 oz, cut into 1/2-inch wide pieces
  • 1-2 T chopped fresh sage
  • 1/2 cup pine nuts, lightly toasted
  • 1/2 cup grated Parmesan
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. On a parchment paper-lined rimmed baking sheet, toss together the squash, onion, and oil, then spread it in a single layer.  Cut 1 tablespoon of the butter into bits and dot the squash evenly.  Season with salt and pepper.
  3. Roast, rotating the pan from to back about halfway through cooking until the squash and onion are golden and tender, 30-45 minutes.
  4. Meanwhile, on a separate rimmed baking sheet, toast the pine nuts in the same oven for about 3 to 5 minutes, or until lightly toasted and fragrant.
  5. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, according to package directions.  Drain, reserving 1 cup of the cooking water.  Cover the pasta to keep it hot.
  6. While the pasta is cooking, heat a large sauté pan over medium heat.  Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 4-5 minutes.  Pour off all but 2 tablespoons fat and return the pan to medium-high heat.
  7. Add the sage to the reserved drippings and sauté for 30 seconds.
  8. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes.  Stir in the pine nuts.
  9. Add the hot pasta, and 1/4 cup of the hot pasta water and stir to combine.  If the pasta seems dry, stir in a little more pasta water.  Season to taste with salt and pepper.
  10. Transfer to a warmed serving dish, if desired, and sprinkle the cheese over the top.  Serve right away.

 

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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