BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN
In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.
Provided by Yossy Arefi
Categories pastas, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat to 375 degrees.
- Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
- While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
- After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
- Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
- Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
- When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
- Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
- Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.
CREAMY BACON AND BUTTERNUT SQUASH PASTA
Rich, savory and slightly sweet, this comforting pasta dish is loaded with roasted butternut squash and bacon, all tied together with deeply caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray large rimmed pan with cooking spray.
- In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
- Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
- Cook and drain pasta as directed on package.
- Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.
Nutrition Facts : Calories 550, Carbohydrate 65 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 6 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 1/2 g
PASTA WITH SQUASH AND BACON
The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until just softened, 3 to 5 minutes. Add garlic, and cook until softened, 2 to 3 minutes.
- Stir in squash; season with salt and pepper. Add broth, and bring to boil. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic. Use a potato masher or whisk to mash squash in skillet.
- Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain.
- Stir pasta and bacon into squash mixture. Sprinkle with cheese.
ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE
This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
- Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
- Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
- Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
- Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
- Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.
CAMPANELLE PASTA WITH BUTTERNUT SQUASH, MASCARPONE CHEESE, AND FAKE BACON
Sweet and savory campanelle pasta. So creamy and delicious with only 4 ounces mascarpone cheese throughout the whole dish.
Provided by luvhomecookin
Categories Pasta Main Dishes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.
- At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.
- Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.
- Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.
Nutrition Facts : Calories 432.1 calories, Carbohydrate 54.3 g, Cholesterol 35 mg, Fat 20.1 g, Fiber 3.2 g, Protein 12.1 g, SaturatedFat 8.1 g, Sodium 131.2 mg, Sugar 2.3 g
ROASTED BUTTERNUT SQUASH AND BACON PASTA
From Cooking Light. Per serving: 469 calories, 14.4 g fat, 22.1 g protein, 66.6 g carb, 6.8 g fiber, 40 mg cholesterol.
Provided by ratherbeswimmin
Categories Penne
Time 2h5m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
- Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
- Bake in a 425° oven for 45 minutes or until tender and lightly browned.
- Remove squash from oven and increase oven temp to 450°.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
- Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
- Combine squash, bacon, and shallots; set aside.
- Prepare pasta by following the package directions; drain well.
- Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
- Gradually add in milk, stirring constantly using a whisk; bring to a boil.
- Cook 1 minute or until slightly thick, stirring constantly.
- Remove pan from heat; add in provolone cheese; stir until cheese melts.
- Add pasta to cheese mixture; toss well to combine.
- Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
- Sprinkle parmesan cheese evenly over the top.
- Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Nutrition Facts : Calories 493.3, Fat 21.5, SaturatedFat 9.4, Cholesterol 41.9, Sodium 879.5, Carbohydrate 59.2, Fiber 6.9, Sugar 4.5, Protein 18.1
SPAGHETTI SQUASH WITH APPLES, BACON, AND WALNUTS
I've always loved spaghetti squash as an alternative to pasta and enjoy it in the classic marinara style, but I wanted a new recipe so my family and I could enjoy it more often. The savory, salty and sour flavors combine perfectly with a hint of sweet spice. While the squash is baking, prep the rest: It will take only minutes to finish after you shred the squash. -Jeff Tori, Johnstown, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Sprinkle with 1/2 teaspoon cumin. Place squash in a 15x10x1-in. baking pan, cut sides down. Bake until easily pierced with a fork, 35-45 minutes., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add green onions, 2 tablespoons butter, garlic and pepper flakes; cook and stir over medium heat until tender, 2-3 minutes. Stir in apples, cider, syrup, salt, pepper and remaining cumin. Bring to a boil; cook until slightly thickened, 4-6 minutes., When squash is cool enough to handle, use a fork to separate strands. Add squash to skillet; cook until liquid is absorbed, 2-3 minutes. Stir in bacon, walnuts and parsley.
Nutrition Facts : Calories 314 calories, Fat 16g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 482mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
BUTTERNUT & BACON FUSILLI
This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner. Fresh rosemary adds extra flavour
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta
Time 1h
Number Of Ingredients 9
Steps:
- Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
- Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 442 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium
CREAMY FUSILLI WITH YELLOW SQUASH AND BACON
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
- While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
- Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
- Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.
Nutrition Facts : Calories 407 g, Fat 17 g, Fiber 4 g, Protein 15 g
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