butternut squash pasta

7 steps

Updated at: Thu, 05 Oct 2023 19:30:21 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories3117.2 kcal (156%)

Total Fat88 g (126%)

Carbs438.2 g (169%)

Sugars59.3 g (66%)

Protein104.7 g (209%)

Sodium1502.7 mg (75%)

Fiber27 g (96%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 lbshort pasta

olive oil

1 lbcubed butternut squash

4 slicesbacon

thick cut, cut into lardons

1 ½ Tbsprosemary

chopped

2 Tbsphot honey

4 ozgoat cheese

chicken broth

or veg

candied pecans

finely chopped or crushed, for garnish

Grated parm

for garnish

Instructions

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.