Roasted Butternut Squash Pasta With Bacon And Crispy Sage Recipes

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.

BUTTERNUT SQUASH ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to boil.
• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
• Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
• Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
• Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
• Cook the pasta according to the package instructions until al dente.
• Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
• Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
• Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
• Enjoy!

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.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
• Place on a greased baking sheet.
• Heat the oven to 350°, and roast the squash until soft.
• Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
• Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
• Let cool.
• In a hot skillet, toast the breadcrumbs.
• (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
• Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
• Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
• (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.

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:

• 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.