Roasted Butternut Squash And Bacon Pasta Recipes

ROASTED BUTTERNUT SQUASH AND BACON PASTA

Steps:

• Preheat oven to 425°.
• Peel, seed and cube butternut squash.
• Place in a well-sprayed 10x15" glass baking dish.
• Sprinkle with at least a ½ tsp. each of salt, pepper and rosemary.
• Drizzle a few tablespoonfuls olive oil over top.
• Bake at 425° for about 45 minutes until squash is done.
• Meanwhile, fry bacon in a large skillet.
• Once cooked, place bacon on paper towels to absorb extra grease and cool.
• Break bacon pieces into ½" pieces and set aside.
• Reserve about 1/3 cup of the bacon grease.
• Add shallots and garlic to bacon grease in pan and sauté until tender.
• Stir in flour and continue whisking for about 30 seconds.
• Slowly add whipping cream, about 1/8 cup at a time until all is incorporated.
• Add remaining salt, nutmeg, and pepper, to taste.
• Check seasonings.
• Add more salt and pepper if desired.
• Cook over low-medium heat until thickened.
• Bring water to a boil in a large stock pot.
• Add penne pasta and cook according to package directions.
• Drain.
• Turn off heat in the skillet containing the cream sauce.
• Add the pasta and stir to combine.
• Once the butternut squash is cooked, remove about one fourth of the squash and set it aside in a bowl.
• To the remaining three-fourths of the butternut squash in the 10x15" glass baking dish, add all of the pasta/cream mixture, three-fourths of the bacon, and three fourths of each of the cheeses.
• Stir well to combine.
• Sprinkle top with remaining one-quarter butternut squash, remaining one-quarter bacon, and remaining cheeses.
• Add more cheese, if desired.
• Bake at 425° for about 15-20 minutes until hot and bubbly.
• Tent with foil, if necessary to avoid over-browning.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

CREAMY BACON AND BUTTERNUT SQUASH PASTA

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.

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

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.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

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.

ROASTED BUTTERNUT SQUASH AND BACON PASTA

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.

ROASTED BUTTERNUT SQUASH PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash and onion to a parchment paper-lined baking sheet, and season with olive oil, salt, pepper, and nutmeg.
• Roast for 25-30 minutes, or until tender.
• Add roasted squash and onion to a food processor or blender. Add vegetable broth, almond milk, and blend until smooth.
• In a large sauce pot over medium heat, add olive oil, garlic, red pepper flakes, and sage. Cook for about 1 minute, or until fragrant. Add squash puree and bring to a simmer, stirring occasionally.
• Add cooked pasta and steamed broccoli and stir to combine.
• Top with Parmesan, and serve.
• Enjoy!

ROASTED BUTTERNUT SQUASH AND BACON PASTA

Steps:

• Preheat overn to 425 degrees.
• Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Increase oven temperature to 450 degrees.
• Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon, Increase heat to medium-high. Add shallots to pan; saute 8 minutes or until tender. Combine squash mixture, bacon, and shallots. Set aside.
• Cook pasta according to the package directions, omitting salt and fat. Drain well.
• Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11x7 inch baking dish, lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.