Roasted Butternut & Bacon Pasta

Roasted Butternut & Bacon Pastan is a side dish that serves 8. One serving contains 259 calories, 8g of protein, and 10g of fat. For 85 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 62 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Gimme Some Oven requires yellow onion, wood apple, unsalted butter, and olive oil. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. If you like this recipe, you might also like recipes such as Roasted Butternut And Bacon Pasta, Roasted Butternut Squash and Bacon Pasta, and Bacon and Butternut Pasta.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss together the 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 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.

 

Step by step:

1. Preheat the oven to 400°F (200°C). On a rimmed baking sheet, toss together the squash, onion, and oil, then spread it in a single layer.

2. 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 salted water to a boil, add the pasta, and cook until al dente, according to package directions.

3. 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.

4. 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.

5. Pour off all but 1 tablespoon fat and return the pan to medium-high heat.

6. Add the sage and sauté for 30 seconds.

7. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.

8. 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.

9. Transfer to a warmed serving dish and sprinkle the cheese over the top.

10. Serve right away.

Nutrition Information:

covered percent of daily need