You always see butternut squash at the farmers' market, but do you know what to do with it? This quick fall pasta dish combines the savory flavors of roasted squash with pine-scented fresh rosemary. It also incorporates just a tiny bit of bacon because, well, everyone loves bacon.
This hearty celebration of fall is guaranteed to be a family favorite.
Butternut Squash and Bacon Pasta
- 1 small butternut squash
- Olive oil
- 4 tablespoons chopped fresh rosemary or dried
- 4 oz. bacon cut into thin strips
- 1/2 pound green onions -- white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
- 2 tablespoons minced shallot
- 1/2 cup dry white wine
- 1 pound pasta
- 1 cup grated Parmesan cheese
- 1/4 cup half and half
- Juice from 1 lemon
- Salt and pepper
Cut squash into bite-sized chunks. Toss with olive oil and season with salt and pepper and 2 tablespoons rosemary. Roast at 425ºF until caramelized -- about 30 minutes.
Meanwhile, cook pasta as directed. Drain, reserving 1 cup of the cooking liquid. Set aside.
Brown bacon in large skillet. Drain on paper towel. Using bacon grease, saute white parts of green onions and shallot until soft. Add wine and cook until alcohol has cooked off -- about 2 minutes.
Over low heat, combine pasta, sauteed onions, roasted squash, bacon, cheese, half and half, lemon juice, pale green parts onions, and remaining rosemary. If mixture is too dry, thin with cooking liquid. Season with salt and pepper.
Image via almacaw/Flickr