I've been making this for a while now in the fall and it's been a hit. Even the 2/3 of the picky kids like it.
Ingredients
1 butternut squash
1 apple (I usually grab whatever is on hand)
8 oz bacon
2 T butter
3/4 t cumin
1/2 crushed red pepper
1-2 T chopped fresh sage
1 oz parmesan
16 oz rigatoni
Instructions
Roast squash and apple until they are soft. My preference is to core the apple, seed and rough chop the squash, and bake at 400F until done.
Cook bacon on a sheet pan in oven while squash is roasting ~20 minutes until crisp.
Once apple and squash are done, remove peels and cut into 1 inch or smaller pieces.
Crumble cooled bacon and set aside.
Cook rigatoni and reserve 2C pasta water.
Melt butter, add cumin, sage, and crushed red pepper. Cook for ~30 seconds.
Add squash and apple pieces to butter and spices.
Add 1C pasta water and stir, breaking up pieces of squash and apple.
Cover and cook over medium heat as needed to soften remaining pieces of squash.
Once squash is softened, blend into a smooth sauce using a stick blender.
Add additional pasta water as needed to adjust consistency.
Season with salt as desired.
Off heat, grate parmesan and add to sauce.
Serve rigatoni in bowls topped with sauce and crumbled bacon.
Ingredients
1 butternut squash
1 apple (I usually grab whatever is on hand)
8 oz bacon
2 T butter
3/4 t cumin
1/2 crushed red pepper
1-2 T chopped fresh sage
1 oz parmesan
16 oz rigatoni
Instructions
Roast squash and apple until they are soft. My preference is to core the apple, seed and rough chop the squash, and bake at 400F until done.
Cook bacon on a sheet pan in oven while squash is roasting ~20 minutes until crisp.
Once apple and squash are done, remove peels and cut into 1 inch or smaller pieces.
Crumble cooled bacon and set aside.
Cook rigatoni and reserve 2C pasta water.
Melt butter, add cumin, sage, and crushed red pepper. Cook for ~30 seconds.
Add squash and apple pieces to butter and spices.
Add 1C pasta water and stir, breaking up pieces of squash and apple.
Cover and cook over medium heat as needed to soften remaining pieces of squash.
Once squash is softened, blend into a smooth sauce using a stick blender.
Add additional pasta water as needed to adjust consistency.
Season with salt as desired.
Off heat, grate parmesan and add to sauce.
Serve rigatoni in bowls topped with sauce and crumbled bacon.
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