I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar
I'll be honest, when I found this recipe, all I could see in the title was BUTTERNUT SQUASH and BACON. Yeah, that's all it took, I'm not a difficult sell when it comes to those ingredients.
This is one of those dishes that just screams fall. With it's earthy sage, tangy and rich balsamic, and of course creamy butternut squash, you'll be savoring nothing but autumn goodness. I don't even need to mention the fact that it also has bacon in it too, do I?
Roasted Butternut Squash Penne with Bacon, Sage and Balsamic Vinegar By Cuisine and Home
1 lb butternut squash, peeled, seeded and cut into 1/2 inch cubes (might I suggest precut butternut squash at the store, it will save you loads of time, and perhaps a finger) 2 TB olive oil 2 TB balsamic vinegar salt and pepper 8 oz thick-sliced bacon, diced 8 oz dry penne 2 tsp. minced garlic 1/2 cup grated Parmesan 2 TB thinly sliced fresh sage Balsamic vinegar
Preheat oven to 450
Toss squash with oil, vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes (stir squash halfway through roasting); set aside.
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1cup pasta water; set aside.
Cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan, cook 1 minute.
Add roasted squash, pasta, and bacon to garlic, tossing to combine and heat through. Add pasta water, 1/4 cup at a time, until it loosely coats pasta.
Off heat, toss pasta with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.