Maple-Rosemary Roasted Butternut w/ Goat Cheese & Bacon

Updated at: Sat, 05 Oct 2024 22:02:51 GMT

Step 1

Roast the butternut squash: Preheat oven to 400°F. In a bowl, toss the butternut squash with olive oil, maple syrup, cinnamon, rosemary, salt, and pepper.

Step 2

Spread the seasoned squash in a single layer on a baking sheet with a few sprigs fresh rosemary. and roast for 20-25 minutes, or until tender.

Step 3

Cook the bacon according to package directions until crispy, season w/ rosemary. Set aside on paper towels.

Step 4

Leave about 1 tablespoon of bacon fat in the skillet. Add 1 tablespoon of olive oil.

Step 5

Cook the broccoli: Add the broccoli florets to the skillet. Toss to coat in the bacon fat and olive oil. Cook for 3-5 minutes, or until the broccoli is tender-crisp.

Step 6

Cook the pasta: Cook the pasta according to package directions until al dente.

Step 7

Make the sauce: In a large skillet, combine the roasted butternut squash, chicken stock, cooked bacon, and broccoli. Toss to coat. Add the reserved pasta water and Parmesan cheese. Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens slightly.

Step 8

Combine and serve: Add the cooked pasta to the skillet and toss to coat evenly. Stir in the crumbled goat cheese. Season with additional salt and pepper to taste. Serve immediately, garnished with fresh rosemary sprigs.

0 liked

0 disliked