Butternut Squash Brussels Sprouts Pasta 

To work with butternut squash:
Cut ends off just a little and roast at convection 350* for 15-20 minutes. This softens the skin so you can peel it with a peeler.
In casserole-type allclad pan cook
1 lb bacon ends and pieces until browned.
Remove and add
1/4 c butter to the skillet and about
4 c diced butternut squash
Cook 3 minutes or so until it begins to be softened. Add
about 20 ounces (1 large tree) brussels sprouts with tough ends trimmed and cut in half. And
1 or 2 roughly diced onions, yellow or sweet
Season with salt and pepper and cook a few minutes. Add
1/2 c chicken broth and return the bacon.
Cover and cook a few more minutes until brussels sprouts and squash are soft.

At this point take out a quart to be used some other way.

Boil 1 lb penne pasta in plenty of salted water. Drain when just cooked nicely.

Stir noodles into vegetables. Serve with grated parmesan cheese on top.

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