Sadly, I still don’t think my sister will try this recipe.
The main ingredient is One of my faves, butternut squash. It falls in her least favorite foods, orange vegetables.
A few years ago, I saved a Bon Appétit recipe for a butternut squash pasta. I hadn’t tried it because it called for half of a butternut squash (seriously…what do you do with the other half).
When we went to pick up our Christmas tree from our corner farm market they were giving away a new butternut squash variety they had planted; it harvested late so they had extras for free. I grabbed a couple and kept them in the garage, each a perfect half squash.
I started with the squash, peeling and then shredding with my food processor.
And then I diced my pancetta.
And sliced the sage.
That is all of the prep work before starting the water for the pasta.
This includes a few modifications to the original recipe: pancetta (as mentioned, bacon makes EVERYTHING better), the length for browning the butternut squash, and freshly ground pepper (which I should have added to the squash during cooking instead of just at the end).
While the water took its time coming to a boil, I cooked my pancetta.
Once it was crispy I set it aside to drain on paper towels and added butter to the pan. I also used this opportunity to add the pasta to my now boiling water.
I cooked the squash and sage similar to how I cook hash browns, stirring occasionally and allowing the bottom to brown between stirring.
When the pasta was done I added it to the squash with pasta water (ultimately about 1½ cups), the pancetta, and Parmesan.
Meanwhile, my husband washed some lettuce for a salad and used a loaf of roasted garlic bread to make a nice accompaniment.
And while eating was really the best part, I was very excited to use the new pasta dishes that I received from my MIL for Christmas.
Ultimately an easy weekday meal.
Pasta with Butternut Squash
Entrées, Pastas, Pork, Tested and Approved!
Makes 6 servings ∙ Source Bon Appétit | February 2013
- ½ lb. pancetta, diced
- 2 tablespoons unsalted butter
- ~5 cups shredded butternut squash (from about 1½-2 lbs. peeled squash; shredded with the coarse grating attachment on a food processor or on a box grater)
- ¼ cup thinly sliced fresh sage
- pepper, freshly ground
- 1 pound fiorentini, campanelle, or other short curled pasta
- ½ cup finely grated Parmesan or Grana Padano plus more
Bring a large pot of salted water to a boil.
While it comes to a boild, cook pancetta in large skillet over medium-high heat. When crispy, set aside with a slotted spoon in a dish lined with paper towels.
When the water comes to a boil, add the pasta and cook as directed for al dente.
Melt the butter in the oil and increse the heat to high. Add squash and sage, season with pepper, and cook, stirring occasionally, until squash begins to brown, about 8-10 minutes, then reduce heat to medium.
Drain pasta, reserving 2 cups pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to squash and stir to coat. Cook over medium heat, stirring, adding more cooking liquid as needed, until sauce coats pasta. Stir in ½ cup Parmesan.
Divide pasta among bowls; top with more Parmesan.