Butternut Squash Brussels Sprouts Pasta 

I am changing this to be a one pot pasta method! A few brave souls recommend dumping the 'cook pasta in abundant water method'!

To work with butternut squash when you want peeled diced squash:
Roast at convection 350* for 10-15 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.
some fresh sage leaves, if you have them, and cook until they are fragrant and a little fried.
Remove the bacon (and sage).

1 stick unsalted butter in the skillet.
Saute briefly:
1 or 2 roughly diced onions

4 c diced butternut squash
Cook several 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.
1 qt chicken broth
1 lb dry penne pasta
Cover and cook until brussels sprouts and squash are soft and pasta is 'al dente', stirring occasionally, especially as the noodles begin to release their starch and have a tendency to stick together.

If the casserole is too soupy, take the lid off and reduce it a little until it thickens from the starchy pasta!

Stir in salt and pepper to taste. You may even want a sprinkle of white wine vinegar.
Top with the bacon and grated parmesan cheese.

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