Squash Pasta
Karen Muller
ingredients
- 1 2-lb. butternut squash, peeled and cut in one inch cubes
- 3-4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tbsp. olive oil
- 2 cups uncooked campanelle, or similar short pasta
- 1/4 cup butter
- 3 slices bacon, crisp-cooked and crumbled
- 1/2 cup walnuts, chopped and toasted
- 1/2 tsp. freshly grated nutmeg or 1/4 tsp. ground nutmeg
- 1/3 cup shredded Parmesan cheese
directions
- 1
1. Heat oven to 425 degrees F.
- 2
2. In 15x10x1-inch baking pan. toss together squash, garlic, oil, and 1/4 teaspoon each salt and black pepper. Evenly spread squash in pan. Bake 15 to 18 minutes or until squash is tender and lightly browned.
- 3
3. Meanwhile, cook pasta, according to package directions. Drain; return to cooking pot; keep warm.
- 4
4. In small saucepan heat butter over medium heat until it turns the color of light brown sugar, stirring frequently.
- 5
5. Toss reserved pasta with about half the browned butter.
- 6
6. Add squash, garlic, bacon, nuts, nutmeg, and remaining browned butter.
- 7
7. Serve with grated cheese for garnish.
Source: Karen Muller
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