Pancetta And Butternut Squash Pasta Recipes
PENNE WITH ROASTED BUTTERNUT SQUASH, PANCETTA, AND SAGE
This simple, hearty pasta recipe is courtesy of Scott Conant.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
- Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
- Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
PENNE WITH BUTTERNUT SQUASH AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
- Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.
BUTTERNUT & BACON FUSILLI
This easy pasta dish with pancetta, butternut squash and spinach makes a healthy weeknight dinner. Fresh rosemary adds extra flavour
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta
Time 1h
Number Of Ingredients 9
Steps:
- Tip the pancetta into a large frying pan set over a medium heat and cook for 5-8 mins until really crisp. Remove using a slotted spoon, leaving the fat in the pan. Add the oil to the pan, along with the squash, rosemary, chilli and garlic. Cover and cook for 25 mins, stirring now and then, until the squash is tender. Season well, and gently crush some of the butternut squash with the back of a spoon.
- Bring a large pan of salted water to the boil 15 mins before the squash is ready, and cook the pasta following pack instructions. Drain, reserving the cooking water. Add 1-2 ladles of pasta water to the squash and let it bubble for a few mins. Tip in the drained pasta and toss together. Stir through the spinach, then divide between plates. Sprinkle over the pancetta, some grated Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 442 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium
PANCETTA AND BUTTERNUT SQUASH PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
- Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
- Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
- Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.
More about "pancetta and butternut squash pasta recipes"
BUTTERNUT SQUASH PASTA CARBONARA - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
- Roast in the oven at 200 degrees Celsius (390 Fahreneheit) for about 45 minutes or until the flesh is soft. While the squash is roasting, add the pancetta to a pan and cook it until brown.
BUTTERNUT SQUASH & PANCETTA PENNE | PASTA RECIPES | JAMIE ...
From jamieoliver.com
- Start by preparing your ingredients. Finely slice the pancetta, shallots and chilli, then chop the squash into 1cm cubes.
- Heat 4 tablespoons of oil in a large frying pan over a medium-high heat, add the pancetta and fry for 1 minute, then stir in the shallots, chilli and rosemary leaves.
- Bring to the boil, then simmer for 20 minutes, or until the squash is tender and the liquid has reduced slightly.Meanwhile, cook the penne in a large pan of boiling salted water until very al dente – it’ll continue cooking in the sauce so it’s important to undercook it.
LOW CALORIE BUTTERNUT SQUASH AND PANCETTA PASTA BAKE
From thevintagemodernwife.com
Estimated Reading Time 6 mins
BUTTERNUT SQUASH AND PANCETTA PENNE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
BUTTERNUT SQUASH PASTA SALAD - THE BUSY BAKER
From thebusybaker.ca
Estimated Reading Time 6 mins
- Fry the pancetta pieces over medium heat just until slightly browned and cooked through. Remove them to a plate lined with a paper towel to absorb the excess grease.
- Wipe out the pan with a paper towel, leaving behind a little bit of fat from the pancetta. Turn the heat to low and add the chopped walnuts, brown sugar, and 1 tablespoon of maple syrup. Toss the nuts in the sugar and syrup until they're well coated and the sugar has begun to dissolve. Continue moving the nuts around the pan over the heat until the sugar mixture becomes sticky and the sugar has completely dissolved. Remove the nuts to a plate lined with baking paper or parchment paper - the nuts will be very sticky while they're hot and the baking paper will prevent them from sticking to the plate while they cool.
- Wipe out the pan again with some paper towel and add the olive oil, placing the pan over medium heat. Add the butternut squash cubes and toss them in the oil, seasoning them with some sea salt and pepper.
- Let the butternut squash caramelize on one side before turning the cubes to caramelize on the other sides. After you turn them, drizzle 2 tablespoons of maple syrup over the cubes to help with the caramelization and continue turning to brown all the sides. Remove the butternut squash from the pan when the cubes are a little bit soft but not falling apart. You definitely want them to stay together in the pasta salad, and to have a delicious golden caramelization.
CREAMY SQUASH FETTUCCINE WITH CARAMELIZED ONION AND PANCETTA
From pinchofyum.com
4.9/5
- Preheat the oven to 400 degrees. Arrange squash on a baking sheet and toss with olive oil and a little salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.
- Meanwhile, fry pancetta bits in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.
- Turn the heat down and let the pan cool for a moment. Add the onion to the pancetta grease. Sauté for 20-30 minutes (while you’re waiting for the squash to roast) until soft, fragrant, and caramel-colored. (Optional: after you remove the onions, fry the sage right in the same pan.)
- While you wait on the onions and squash, cook pasta according to package directions. Drain and set aside.
CREAMY BUTTERNUT SQUASH PASTA WITH PANCETTA - BLUE BOWL
From bluebowlrecipes.com
Estimated Reading Time 5 mins
- Cook the Pancetta: Add two packages of Citterio Smoked Pancetta to a large dutch oven over medium low heat. Cook, stirring occasionally, until browned and crisp. (About 5-6 minutes - see photos above for reference of what it looks like once cooked!). Spoon the pancetta onto a paper towel-lined plate to drain. No need to clean out the pan - we want some of that smoky flavor for our sauce!
- Make the Butternut Squash Sauce: Add the butter to the same dutch oven, and melt over medium heat. Add the onion and garlic, and a few sprigs of fresh thyme and sage. Sautee, stirring, until the onion is softened and translucent. Add the broth, butternut squash, the dried sage & thyme, and the salt & pepper. Bring this mixture to a boil. Once the pot is boiling, reduce the heat to low and let everything simmer for 10-16 minutes. Check that the squash is tender enough to blend by poking it with a fork or knife - it should pierce easily. Discard the herb sprigs. Transfer this mixture to a blender and add the milk. Blend until smooth and creamy. Return to the pot, over medium heat. This is a good time to get your pasta cooking!Add your cheese, a few handfuls at a time, and stir between each to help it melt into the sauce. Taste and add any extra seasoning as desired.
- Put it all Together: Reserve a bit of pasta water, and drain the pasta - don't rinse it. Add the drained pasta into the pot of sauce, and stir to get it all coated up! Add a little pasta water if needed to thin the sauce out a smidge so it can coat the pasta easily.
- Serve + Store: Serve with plenty of pancetta and a sprinkle of parmesan on top! This pasta is best the first day, but leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat with a little milk to help loosen the sauce back up.
BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE RECIPE ...
From myrecipes.com
3/5 (6)Servings 4
- Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
- Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
- Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
- Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
WINTER SQUASH CARBONARA WITH PANCETTA AND SAGE RECIPE ...
From bonappetit.com
Estimated Reading Time 1 min
- Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.
- Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.
ORECCHIETTE PASTA WITH PANCETTA, BUTTERNUT SQUASH AND ...
From simplyscratch.com
Estimated Reading Time 5 mins
- Preheat your oven to 425° and place the butternut squash and broccoli on two separate rimmed, metal sheet pans (quarter sheet pans work great for this). Drizzle with olive oil and toss with a pinch or two of kosher salt.
- Roast the squash for 20 minutes, rotating halfway through, until tender. Remove, set aside and increase heat to 500°. One preheated, slide the broccoli in and roast for 8 minutes, rotating the pan halfway through. Remove and set off to the side.
- Meanwhile bring a large pot of salted water to boil. Once boiling, add in the pasta and cook following the package directions. Once cooked, reserve 1 cup pasta water before draining pasta.
- Add the 1 tablespoon of olive oil and the pancetta into a large, 12-inch skillet. Heat on medium and cook the pancetta until crispy, about 10 minutes, then transfer to a paper towel lined plate.
BUTTERNUT SAGE CARBONARA RECIPE BY ROB OGDEN
From thedailymeal.com
4.5/5 (45)Estimated Reading Time 2 mins
- Add the pancetta and cook for 8 minutes, then add the sage leaves and continue cooking for 2 to 3 minutes, until the pancetta and sage are crisp.
- Return the pot to the stove over medium heat, add the onion and garlic, and saute for 3 to 5 minutes, until the garlic is toasted and the onion is translucent.
RIGATONI WITH ROASTED BUTTERNUT SQUASH AND PANCETTA RECIPE ...
From foodandwine.com
- Preheat the oven to 425°. On a medium, rimmed baking sheet, toss the squash with 1 tablespoon of the olive oil. Roast for 15 minutes, tossing once, until browned and tender; season with salt.
- Meanwhile, in a pot of boiling salted water, cook the rigatoni until just al dente. Drain, reserving 1 cup of the cooking water.
- Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the pancetta and cook over moderate heat until lightly browned, about 5 minutes. Add the shallots, sage, crushed red pepper and a generous pinch of black pepper and cook until the shallots are soft, about 4 minutes. Add the squash, rigatoni and the reserved cooking water and cook over moderate heat, tossing gently, until the sauce is thickened and the pasta is al dente, 2 to 3 minutes; season with salt. Stir in the 1/2 cup of Pecorino. Serve the pasta in deep bowls, passing extra Pecorino at the table.
RIGATONI WITH BUTTERNUT SQUASH AND PANCETTA RECIPE | LAURA ...
From laurainthekitchen.com
- 2) In a large skillet with high sides, add the olive oil and let it preheat over medium heat until it’s nice and hot, add the pancetta and cook it until crispy. Remove the pancetta with a slotted spoon onto a plate and set aside.
- 3) In the same skillet, add the butternut squash and onion and season lightly with some salt and pepper. Cook them together for about 12 to 15 minutes or until they develop some color and cook down a bit. Add the garlic and cook for one more minute.
- 4) Add the chicken stock and cook everything together for another 15 to 18 minutes or until the butternut squash is nice and tender.
CREAMY BUTTERNUT SQUASH, PANCETTA & SAGE PASTA | ITALIAN ...
From italianfoodforever.com
- Toss the squash chunks with 3 tablespoons of olive oil, then place on a foil lined baking sheet and bake for 10 minutes.
- Turn the squash over, and continue to cook for another 10 to 15 minutes or until the squash is very tender.
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