Wow, what a colorful dish! This one was a great, healthy and fast meal! The recipe is from Real Simple.
We added some sun dried tomato sausage, though the original was veggie. You could also add some white beans or garbanzos instead. I think I would increase the garlic a bit. And the spaghetti was a bit hard to mix everything together…maybe a smaller noodle would work better with this.
I adapted this recipe from this post at Former Chef’s blog, which was in turn adapted from Giuliano Hazan’s 30 Minute Pasta book. It’s a really fast, really good meal, especially if you cut up the squash in the morning so it’s ready to go a dinner time.
Rotini with Butternut Squash and Bacon
(Adapted from Former Chef and Giuliano Hazan’s Thirty Minute Pasta
1 yellow onion, diced
3 Tbsp. butter
3 oz Pancetta, cut into 1/4″ pieces (could use bacon)
1 medium butternut squash, diced into 1/2″ cubes
1 cup water
salt and pepper to taste
1 lb pasta
3 oz Grated parmesan cheese
Boil water for the pasta. Add the butter to a large saute pan and add the diced onion. Cook over medium heat until golden brown. Add the panceta and cook until it starts to crisp, about 2-3 minutes.
Add the squash and season with salt and pepper. Add the water, stir and cover with a lid for 10 minutes until the squash is soft. Check after 5 minutes and add more water in 1/4 cup increments if it’s drying out, until the squash is soft enough to mash with the back of a spoon.
Cook pasta and reserve about 1/2 cup of pasta water before draining.
Add 1/4 cup of the reserved pasta water to the sauce, smashing the butternut squash with the back of a large spoon. If it seems too thick, add the other 1/4 cup. Toss the sauce with the cooked pasta and the grated cheese and serve.