Roasted Butternut Squash Pasta
Like a big ole bacon, parm, butternut squash hug!
Inspired by Yossy Arefi's Butternut Squash Pasta with Bacon and Parmesan
2 tbsp fresh chopped parsley
2 tbsp fresh chopped chibes
¾ cup finely grated Parmesan
12 ounces pasta
5 slices thick cut bacon
1 medium red onion, cut into 1-inch dice
Kosher salt and black pepper
Pinch of red-pepper flakes
3 tbsp Sizzle
~about 4 cups butter squash, peeled and cut into ¾-inch pieces
Instructions
Active Time: 30 Minutes
Full Time: 45 Minutes
Preheat oven to 375 F.
Spread the butternut squash out on a large baking sheet. Drizzle with 2 tablespoons of Sizzle, sprinkle with red-pepper flakes, salt, and pepper, and toss to coat. Arrange in an even layer and roast for 15 minutes.
While the squash gets started, toss the sliced red onion with the remaining tablespoon of Sizzle in a small bowl.
After the squash has roasted for 15 minutes, give it a quick stir and nudge it to one side of the baking sheet to clear space. Add the red onion to the open area, then lay the bacon strips in a single layer beside it.
Slide everything back into the oven and roast for another 30 minutes, stirring the squash and onions halfway through. The bacon should crisp up and the vegetables should soften and start to caramelize around the edges. (No need for deep golden color—just a touch of browning is perfect.)
As the roasting wraps up, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain and return the pasta to the pot to stay warm.
Once the veggies are tender and the bacon is nice and crispy, pull the sheet pan from the oven and transfer the bacon to a cutting board. Roughly chop it.
Add the roasted squash, onions, and any drippings from the pan into the pot with the pasta. Stir in about ½ cup Parmesan and ½ cup of the reserved pasta water. Mix until everything comes together—the squash should mash a bit and turn into a saucy coating for the pasta. Add more pasta water as needed to loosen.
Fold in half the chopped bacon and season to taste with salt and pepper. Divide among plates or bowls, then finish with chives, parsley, extra Parmesan, the remaining bacon, and plenty of black pepper. Finish with Drizzle. Serve right away and enjoy!
