Gorgeous warm colors make this delicious Roasted Butternut & Bacon Pasta recipe the perfect autumn crowd-pleasing meal.
- 1 butternut squash, about 1½ lb (750 g), halved, seeded, peeled, and cut into bite-sized cubes
- 1 yellow onion, diced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- kosher salt and freshly ground pepper
- ½ lb (250 g) orecchiette, penne, or fusilli
- 5 slices thick-cut apple wood-smoked bacon, chopped
- 2 tablespoons chopped fresh sage
- ¼ cup (1½ oz/45 g) pine nuts, lightly toasted
- ½ cup (2 oz/60 g) grated Parmesan
- Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss together the butternut squash, onion, and oil, then spread it in a single layer. Cut 1 tablespoon of the butter into bits and dot the squash evenly. Season with salt and pepper. Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.
- Bring a large pot three-fourths full of generously-salted water to a boil, add the pasta, and cook until al dente, according to package directions. Drain, reserving 1 cup (8 fl oz/250 ml) of the cooking water. Cover the pasta to keep it hot. While the pasta is cooking, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, about 4-5 minutes. Pour off all but 1 tablespoon fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.
- Add the hot pasta, the remaining 2 tablespoons butter, and ¼ cup (2 fl oz/60 ml) of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese over the top. Serve right away.
Recipe adapted from Williams Sonoma via Project Foodie