"brought this Winter Spiced Butternut Squash Pasta w/ Crispy Pork Belly with me today to celebrate @thefeedfeed 's perfectttt new Brooklyn location . I enjoyed a delicious brunch with the courtesy of @vitamix + the most amazing and talented foodies"
Winter Spiced Butternut Squash Pasta
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Prep time 10mins
Cook time 50mins
Recipe Card
ingredients
- 5 cups (2 pounds) butternut squash, peeled and cubed
- 3 cloves unpeeled garlic
- 2 tablespoons plus 1 teaspoon olive oil
- 6 thick slices cut into 1/2-inch cubes bacon
- 1 onion, chopped
- 1 tablespoon Winter Spice Seasoning
- Salt and pepper, to taste
- 1 (12 ounce) bag pappardelle, or pasta of choice
- 4 to 6 sage leaves, for serving
- Fresh Parmesan, grated
Method
Step 1
Preheat oven to 375ºF. Line a baking sheet with parchment paper.
Step 2
Spread cubed butternut squash out on baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Drizzle garlic cloves with 1 tsp oil and wrap in aluminum foil. Place on corner of baking sheet. Roast 40-45 minutes or until squash is tender. Remove from oven and cool slightly.
Step 3
Meanwhile bring a large pot of water to a boil and cook pasta to al dente according to package. Reserve 2 cups pasta water.
Step 4
Heat a skillet over medium heat. Cook bacon until crispy. Transfer to a paper towel lined plate and set aside.
Step 5
Add chopped onion to skillet with bacon grease and sauté until soft and translucent. Remove from heat.
Step 6
Transfer roasted butternut squash and cooked onion to a blender. Squeeze roasted garlic out of it paper and add to veggies. Add 2 cups pasta water, Winter Spice Seasoning, salt, and pepper. Puree until smooth.
Step 7
Serve over cooked pasta. Top with bacon, sage, and grated parmesan.
Step 8
Note: To make vegan/vegetarian, omit bacon and cook onion in 1 tbsp olive oil.