Pasta With Squash And Bacon Recipes

CREAMY BACON AND BUTTERNUT SQUASH PASTA

Steps:

• Heat oven to 425°F. Spray large rimmed pan with cooking spray.
• In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
• Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
• Cook and drain pasta as directed on package.
• Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.

PASTA WITH SQUASH AND BACON

Steps:

• Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until just softened, 3 to 5 minutes. Add garlic, and cook until softened, 2 to 3 minutes.
• Stir in squash; season with salt and pepper. Add broth, and bring to boil. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic. Use a potato masher or whisk to mash squash in skillet.
• Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain.
• Stir pasta and bacon into squash mixture. Sprinkle with cheese.

BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN

Steps:

• Set a rack in the center of the oven and heat to 375 degrees.
• Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
• While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
• After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
• Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
• Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
• When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
• Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
• Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

BUTTERNUT SQUASH AND BACON ONE-POT PASTA

Steps:

• Using a fork, poke a few holes in skin of squash. Place the entire squash in the microwave and cook on high power for 5 minutes. Remove squash using a towel or oven mitts and allow to cool for a few minutes. Place squash on cutting board and hold warm squash with an oven mitt (or latex dishwashing glove) and slice squash in half; scoop out seeds.
• Place one squash half face down on a microwave-safe plate and microwave on high-power, 3 to 5 minutes. Reserve second squash half for another use.
• Scoop cooked squash flesh out of shell and place in a blender or food processor and blend with about 3 tablespoons water until smooth; set aside. Makes about 11/2 cups puree.
• In a large pot, cook penne according to directions on the regular pasta box (as it takes a little longer to cook than whole grain pasta). Drain pasta, reserving about 1/2 cup pasta water.
• In the same large pot, cook the bacon over medium-high heat until browned. Remove bacon to a paper towel-lined plate, reserving bacon fat (about 1 tablespoon) in the pot.
• Over medium heat, whisk the flour into the bacon fat. Slowly whisk in the warm milk and cook, stirring, until the mixture begins to bubble. Continue to cook, stirring constantly, until mixture is thick, about 2 minutes. Reduce heat to low and stir in reserved squash puree; cook until warm, about 2 minutes. Stir in cheese, thyme, salt, pepper and 1 to 2 tablespoons pasta water if sauce seems too thick. Add pasta and reserved bacon and toss gently. Serve with additional shredded cheese if desired.

CAMPANELLE PASTA WITH BUTTERNUT SQUASH, MASCARPONE CHEESE, AND FAKE BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
• Meanwhile, combine butternut squash and water in a microwave-safe bowl. Microwave on high until squash is fork-tender, about 10 minutes.
• At the same time, heat oil in a skillet over medium heat. Add shallot and saute for 3 minutes. Add garlic and saute for 1 more minute; set aside.
• Place bacon on a microwave-safe plate and microwave on high until crisp, about 1 minute. Chop when cool enough to handle.
• Remove squash from the microwave and mash. Mix mascarpone cheese into the mashed squash. Add shallot-garlic mixture, nutmeg, salt, and pepper. Stir in chopped bacon.

CREAMY FUSILLI WITH YELLOW SQUASH AND BACON

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot.
• While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).
• Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.
• Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

ORZO WITH CARAMELIZED BUTTERNUT SQUASH AND BACON

Steps:

• In a large saucepan, cook orzo according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer., Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.

ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
• Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
• Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
• Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
• Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
• Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
• Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.