Skip to main content

Pasta with Butternut Squash and Pancetta

The rich, sweet roasted butternut squash is complemented with sautéed onions and Pancetta.  In this flexetarian dish, just a tad of meat is used here as a spice really, with most of the protein coming from the lentil pasta.  But even if you were to avoid the meat completely, and substitute regular pasta, you will have a wonderfully satisfying vegetarian meal.



12 oz favorite pasta (I used Trader Joe’s red lentil ziti)

1 butternut squash, peeled and diced 3/4-inch (about 2 lb)

1/4 lb Pancetta, diced (or bacon)

1/2 onion, diced

2 cloves garlic, minced

2 tsp fresh thyme leaves (or 1/2 tsp dried), or other favorite herbs

1/4 cup shredded Parmesan cheese


Preheat oven to 425F.  Set a pot of water to boil for the pasta.  Salt the water generously with 2-3 tablespoons kosher salt. 


In a large bowl, toss the squash with 2 tablespoons olive oil.  Season with salt and pepper. Spread squash out evenly on a rimmed sheet pan.  Roast for about 20 minutes, turning once, until the squash is nicely browned and softened.


Meanwhile, sauté the onion, garlic, thyme and the Pancetta in a skillet.  Allow the onions to soften and the Pancetta to crisp up a bit.


Cook the pasta until just al dente.  Reserve 1/2 cup of the cooking water and drain the pasta.  Return pasta to the pot and tip in the Pancetta mixture and the squash.  Gently fold mixture together. Moisten with reserved pasta cooking water until you have a nice saucy glaze.


Divide pasta among four bowls.  Garnish with Parmesan cheese.


Serves 4.


Cook's Note:  For a vegetarian version, simply omit the Pancetta or bacon.

Labels

Labels:

Comments

  1. UnknownNovember 29, 2020 at 4:43 AM

    Chef Cuz!! I’ve missed your blog and am so happy to be looking at your delicious creations again! YUM! 😋 🤗

    ReplyDelete

Post a Comment

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...
Post a Comment
Read more

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Ham and Pinto Bean Soup

Bake bread and make soup.  It's something to do when you are stuck home - and the rewards are numerous! 1 lb dried pinto beans 2 carrots, peeled and diced 3 stalks celery, diced 1 sweet yellow onion, peeled and diced 2 cloves garlic, peeled 2 Tbsp fresh rosemary leaves (or 1 tsp dry) 2 Tbsp fresh thyme leaves (or 1 tsp dry) 1 Tbsp fresh oregano leaves (or 1/2 tsp dry) 3 fresh sage leaves 2 quarts broth (your choice - I used home made chicken stock) or water 1/2 lb ham, cubed 1/2 lb polish sausage (I used Teton Water’s Ranch grass fed beef sausage) 1/3 cup pearl barley 2 cups chopped kale leaves, packed 1 Tbsp favorite hot sauce (I used Texas Pete’s) Pick through the beans and discard any stones or discolored beans.  Rinse well and submerge in water at least 2 inches above the beans. Add 1 tablespoon kosher salt and stir the beans to dissolve the salt.  Allow to soak at least 6-8 hours (depending on the age of the bean), unt...
Post a Comment
Read more