Extraparmigiano-reggiano cheeseshaved, for topping
INSTRUCTIONS
Preparation of Butternut Squash
Preheat oven to 450℉
Cut squash in half and remove seeds.
Place one half face down on a baking sheet. Roast for about 30 min. until very tender. Set aside and let cool. Once cooled, scoop out the tender flesh.
Peel and dice the other half of the squash. Set aside to sauté later.
Pasta
Fill a large stockpot with 6 quarts of water, bring to a boil, and cook pasta as directed. Strain and set aside.
Butternut Squash Alfredo
In a large heavy bottomed skillet, brown the diced pancetta over medium heat.
Add diced butternut squash and sauté until tender and lightly golden brown.
Remove pancetta and squash and set aside.
Add butter and garlic to the pan. Cook until garlic is fragrant (aka “garlicky”).
Add the butternut squash puree. Stir.
Add heavy cream and thyme leaves. Stir.
Add grated parmigiano-regianno. Stir until melted.
Add back in pancetta and butternut squash.
Add in the finely shredded kale and let it wilt.
Add cooked pasta. Toss together.
Top with shaved parmigiano-regianno cheese.
RECIPE TIPS
My favorite pasta for this dish is orecchiette. The little bits of pancetta and butternut squash get snuggled up in the little cups of the pasta. It creates a spoonful of perfection experience. This is also a wonderful creamy butternut squash Alfredo sauce if you leave out the pancetta, diced butternut squash and kale.