butternut squash pasta

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Step 1

Preheat oven to 415

Step 2

Add squash, shallot, garlic, drizzle of olive oil, red pepper flakes, salt, and pepper to a baking sheet. Mix together and roast for 25-30 minutes, or until squash is tender.

Step 3

While squash is baking, start water for pasta. add bacon to a dutch oven on medium heat. when bacon is crispy, remove with a slotted spoon and put on paper towel. leave some bacon fat in there. and drain the rest.

Step 4

when water is boiling, heavily salt. cook pasta about one minute short of al dente. save 1 cup pasta water.

Step 5

Add squash, hot honey, goat cheese to a blender. add a splash of chicken stock if it needs help to boogie. Blend until smooth.

Step 6

When the pasta is almost done, put your dutch oven with the bacon fat back on medium high heat. Add your rosemary and let it fry for a minute. Add cooked pasta, purée, and half a cup pasta water. Stir for 1 minute or until pasta is fully cooked. If the sauce is too thick, add more water.

Step 7

Serve topped with parm, pecans, bacon, and black pepper.