1 pound butternut squash
2 tablespoons olive oil
1 teaspoon Morton kosher salt
1/2 teaspoon Black pepper
1 pound pasta
8 ounces bacon
1/4 cup shallots
1 stick unsalted butter
4 to 5 sage leaves
1/4 cup grated Parmesan cheese
Pasta with Butternut Squash -Food-Cuisine-
Best Food blogs 2018
Butternut squash, browned butter and bacon are made for each other. Pasta brings all together, and made the sage adds in an earthy element. Make this for the dinner tonight—or for when company comes!
How to make Pasta with Butternut Squash and Brown Butter step-by-step:
Step 1: Roast the squash: Preheat the oven to 425°F. On the rimmed baking sheet, combine the squash with olive oil, pepper, and salt on a rimmed baking sheet, and toss to the coat.
Roast for 20-25 minutes and tossing half way through to evenly brown. When it is ready and the squash will be soft and some of the edges will have to be browned.
Step 2: Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
Step 3: Fry the bacon: In a large, deep skillet (I used cast iron), put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain it on the paper towels.
Step 4: Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2-3 tablespoons of bacon grease.
Add the shallots and cook it in the residual heat from the skillet; this helps prevent the shallots from burning. If they don’t seem to be cooking fast enough then turn the heat to the medium-low and cook for an couple of minutes until they started to soften and become aromatic. Transfer the cooked shallots to a large bowl.
Step 5: Combine the bacon, shallots, squash and pasta: After the bacon cools, cut it into small pieces using kitchen scissors (or using a chef’s knife), and combine with the shallots in a large bowl or you can use stockpot that you cooked the pasta.
Add the pasta and toss to the combine. When the squash comes out from the oven then add the squash to this bowl and toss it gently.
Step 6: Brown the butter: In a small saucepan, melt the butter over medium heat. Stir it constantly and keep an eye on it so it does not burn. The colour will deepen to a caramel/amber hue.
Around when butter stops foaming or at least it starts to subside and the butter turns slightly into brown and add the sage leaves into it.
Remove the saucepan from the heat as the sage leaves starts to curl. Pour the butter and the sage leaves into the bowl with the all of the ingredients.
Step 7: Combine all ingredients and serve: Toss everything gently together with a wooden spoon. Taste and add salt and/or pepper if needed. Serve immediately with freshly grated cheese over to the top of it.
If you are feeling extra decadent then add the chunk of unsalted butter or a splash of extra virgin olive oil on top of it and when you toss, or some of the reserved bacon grease.