Description
A comforting pasta dish full of sweet roasted butternut squash, caramelized onions, salty crispy bacon, crunchy pecans, and a creamy goat cheese pasta.
Ingredients
Scale
- 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
- 1 red onion, cut into 1/2” cubes
- 3–4 tablespoons of olive oil
- salt & pepper to taste
- 3/4 cup of Diamond Nut pecan pieces
- 1 lb of mezzi rigatoni {or penne pasta}
- 10 oz. of goat cheese, crumbled
- 1 teaspoon of dry sage
- 5 strips of bacon, diced and cooked to crispy
- salt & pepper to taste
- 3/4 cup of reserved pasta water
Instructions
- Preheat oven to 425.
- Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
- Bake for 40-45 minutes, until vegetables are tender.
- In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
- Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
- Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
- Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
- Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
- Bon Appetite!
Notes
Recipe inspired by Giada de Laurentiis
