Saturday, October 31, 2009

Fall comfort food - Baked Pasta with Butternut Squash and Bacon

Baked Pasta with Butternut Squash and Bacon:  Serves 6
Lots of squash in season right now so make full use of them for your fall comfort food!

1 box of pasta of your choice (boiled al dente and drained)
1 medium size butternut squash (about 2 lbs)
8 slices bacon (diced)
1 cup button mushrooms (quartered)
1 cup fresh tomatoes (diced)
1 cup sharp cheddar (shredded)
1 cup blue cheese (crumbled)
1 cup walnuts (diced)
1 clove garlic (diced)
1/2 cup fresh sage (diced)
1/2 cup rosemary (diced)
1/2 cup cilantro (for garnish)
1/2 cup Parmesan cheese (for garnish)
Olive oil
Salt and pepper (to individual taste)

  1. Halve and bake the squash with some olive oil, salt and pepper at 350 F for about 30 minutes and allow it to cool.
  2. Prepare sauce in the meantime, using steps 3-6
  3. Stir fry garlic with 2 tablespoons of olive oil until light-brown.
  4. Add in bacon and fry until slightly crispy.
  5. Add in mushrooms, tomato, walnuts and herbs (sage and rosemary), and turn down to low heat until reduced
  6. Season with salt and pepper
  7. Peel and cut squash into 1-inch cubes.
  8. Scatter the sauce and cheeses (cheddar and blue cheese) evenly over the pasta in a 7-inch by 11-inch casserole.
  9. Sprinkle 4 tablespoons of olive oil over the pasta mix.
  10. Bake in preheated oven at 350F for 15 minutes or until cheeses are melted and slightly browned.
  11. Serve with cilantro and Parmesan cheese garnish.

1 comment:

  1. This sounds great. My boyfriend and I have an abundance of butternut squash at the moment, and this sounds like a wonderfully comforting way to use some!



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