ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA
Sweet cooked Butternut Squash, caramelized onions, mixed with salty crisp bacon, pecans, and a creamy chevre alimentary paste, yea its pretty much as good because it sounds!
The food was delicious, the wine was excellent, and also the company was the cherry on prime. Sensible food and family continually equals an excellent time!
Todays instruction is additional savory than sweet however it will have one in all my favorite fall vegetables in it. Butternut Squash and thats sort of sweet!
I another bacon. Some pecans for crunch and so dry sage as a result of sage is just like the final fall spice!
INGREDIENTS :
- 1 red onion, cut into 1/2” cubes
- 3–4 tablespoons of olive oil
- salt & pepper to taste
- 3/4 cup of Diamond Nut pecan pieces
- 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
- salt & pepper to taste
- 1 lb of mezzi rigatoni {or penne pasta}
- 10 oz. of goat cheese, crumbled
- 1 teaspoon of dry sage
- 5 strips of bacon, diced and cooked to crispy
- 3/4 cup of reserved pasta water
INSTRUCTIONS :
- Preheat oven to 425.
- Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
- Bake for 40-45 minutes, until vegetables are tender.
- In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
- Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
- Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
- Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
- Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
- Bon Appetite!
