Creamy Butternut Squash Pasta Recipe
Who says Squash is just for the Fall? This recipe is great all year long!
Yields: 4 servings
Prep Time: 20 minutes
Grill Time:20-30 minutes
1 medium butternut squash
2 medium onions, chopped, divided
4 cloves of garlic, crushed
1 cup of chicken stock
12 cherry tomatoes
1 red or orange pepper, chopped
1 package of pancetta, chopped
2 to 3 sprigs of fresh thyme, chopped
1 package, 340 g of your favorite pasta
2 cups of shredded pecorino cheese
1.Peel butternut squash and cut in half or into thirds. Remove the innards (like a pumpkin).
2.Preheat the grill to 300 to 350°F. Over indirect heat, grill roast the squash, onions, tomatoes, and peppers until tender, approximately 20 minutes.
3.While the veggies are roasting, cook the pasta until al dente.
4.Cook the pancetta until it is crisp. When it’s nearly done, add the thyme.
5.Transfer the pancetta to a bowl with paper towel to drain.
6.Drain the pasta, reserving 1 cup of cooking water. Return the pasta to the pot.
7.When the veggies are cooked, allow them to cool enough to chop. Add one onion, garlic and the squash to a blender. Season with salt and pepper, and add the chicken stock. Blend until the mixture is smooth.
8.Over medium low heat, add the pancetta, one chopped onion, pepper and tomatoes to the pasta.
9.Add the blended squash mixture and 1 cup of pecorino cheese to pasta. Stir until well combined. If the mixture is not smooth and creamy, add 1 tbsp. of reserved pasta cooking water at a time until smooth.
10.Top with pecorino cheese and serve immediately.