I have to make peace with the fact that fall (and soon winter) is here. I do love all the lovely colors but honestly (and sorry to be so redundant) I HATE the cold weather. I can’t stand it. I just want to hibernate and come out sometime in March….maybe April. So I have to always force myself to go outside and enjoy the day even though I am freezing my “tushy” off. I will spare you all my complaints I have about cold weather but suffice to say I am from Canada. I have paid my dues with the snow, the rain, the freezing rain, the black ice, the wind that takes your breath away….etc…so to make myself feel better I make food that not only celebrates the cold season but puts a little ray of sunshine in my mouth! (that’s weird…)
Note: this is a 2 part recipe. Part one is Roasted Butternut Squash Pasta and Part two is a Sausage and Butternut Squash Ravioli. 🙂
for the roasted squash:
1 whole Butternut Squash peeled and cubed (1-2 inches cubes)
3 fresh rosemary sprigs roughly chopped
1/4 to 1/2 cup olive oil (depending on size)
1 teaspoon sea salt (or kosher)
1 teaspoon fresh ground pepper
for the pasta:
3 cups roasted Butternut Squash (reserve the rest for another recipe)
4 oz pancetta (small dice) or bacon
1 cup dry white wine (or chicken/vegetable broth)
1/3 cup toasted pine nuts
1 lb cooked wholewheat pasta (you could use regular pasta but the nuttiness of the wholewheat is perfect for the roasted squash)
Salt and Pepper to taste
Note: please keep 1 cup of your pasta water in case your sauce thickens too much and you need to thin it a little.
To roast the Butternut Squash:
Preheat oven to 400 degrees F
Peal and cube your butternut squash. In a large bowl mix your cubed squash with olive oil, rosemary, salt and pepper. Toss everything to coat well. Put your squash on a large baking sheet and put in your preheated oven for 40 minutes. I like to stir things up at the half way point (20 minutes)Remove from oven and reserve 3 cups for your pasta (with some of the oil) and put remaining 2 or 3 cups in a container for later use.
For the pasta:
In a large pan gently cook your Pancetta until crispy but not burnt. Add your wine (or broth) and cook for 2-3 minutes. Add your 3 cups roasted Butternut Squash (and oil) and toss to coat. Add your cooked pasta at once and toss to coat. Serve sprinkled with toasted pine nuts.
Printer Friendly: Roasted Butternut Squash Pasta
Next will be the Raviolis….simply scrumptious!
Peace and Sunshine,