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Roasted Squash and Pecan Pasta
Delicious dinner option
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Recipe - Coal Harbour
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Roasted Squash and Pecan Pasta
0
Servings4
0
Ingredients
1 kg butternut squash,2 lb
15 ml olive oil, divided, 1 Tbsp
5 ml salt, 1 tsp
1 l dry penne rigate pasta, 4 c
4 bacon slices, trimmed of excess fat & chopped
2 bunches(310 ml) green onion, chopped (about 1-1/4 c)
750 ml sliced button mushrooms, 3 c.
4 garlic cloves, minced
250 ml pecans, toasted & coarsely chopped, 1 cup
125 ml Parmesan cheese,finely grated, 1/2 cup
125 ml chopped fresh Italian parsley, 1/2 cup
3 ml freshly ground pepper, 1/2 tsp
10 ml olive oil, 2 tsp
15 ml Parmesan cheese, finely grated, 3 tsp
Directions

Line a large baking sheet with parchment paper. Preheat the oven to 375F (190C).

Cut open the squash and scrape out the seeds and membranes and discard.

Peel the squash and cut into 3/4" (2 cm) cubes.

Toss the squash cubes, 1 tsp. (5 mL) olive oil and a generous pinch of salt together on the prepared baking sheet.

Roast squash, uncovered, for about 45 minutes, turning once during cooking, or until tender and browned.

Meanwhile, cook the pasta in a large pot of salted boiling water for 12-15 minutes or until al dente.

Drain, reserving 1/2 c. (125 mL) of the pasta cooking water. Return pasta and reserved water to the same pot.

While the pasta is cooking, cook the bacon in a large frying pan over medium-high heat until browned; remove and drain on a paper towel.

Discard any excess oil from the pan. Heat the remaining olive oil in the same pan over medium heat.

Add the green onions, mushrooms and garlic.

Cook, stirring occasionally, for about 5 minutes or until the mushrooms are softened and the green onion is bright green.

Add to the pasta with the roasted squash, bacon, pecans, Parmesan, parsley and pepper.

Toss to combine. Serve drizzled with a little olive oil and some additional grated Parmesan cheese.

Nutritional Information

Variable Servings

4 per serving

Calories: 500

Carbohydrates: 66 g

Dietary Fiber: 6.5 g

Protein: 16.8 g

Total Fat: 21.45 g

0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 kg butternut squash,2 lb
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Butternut Butternut - Squash, Fresh, 810 Gram
$3.55 avg/ea$0.44/100g
15 ml olive oil, divided, 1 Tbsp
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Western Family Western Family - Organic Extra Virgin Olive Oil, 500 Millilitre
$7.99$1.60/100ml
5 ml salt, 1 tsp
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Windsor Windsor - Baleine Fine Sea Salt, 750 Gram
$7.59$1.01/100g
1 l dry penne rigate pasta, 4 c
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Western Family Western Family - Penne Rigate Pasta, 500 Gram
$2.99$0.60/100g
4 bacon slices, trimmed of excess fat & chopped
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Western Family Western Family - Hardwood Smoked Bacon Thick Sliced, 500 Gram
$9.49$1.90/100g
2 bunches(310 ml) green onion, chopped (about 1-1/4 c)
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Green Onions Green Onions - (Scallions) Bunch, Fresh, 1 Each
$1.29
750 ml sliced button mushrooms, 3 c.
an image
Mushrooms Mushrooms - Crimini - Bulk Fresh, 1 Pound
$3.99/lb$0.88/100g
4 garlic cloves, minced
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Garlic Garlic - White, Bulk, 1 Each
$0.75
250 ml pecans, toasted & coarsely chopped, 1 cup
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Pecans Pecans - Organic Raw, Bulk, 100 Gram
$7.99/100g$7.99/100g
125 ml Parmesan cheese,finely grated, 1/2 cup
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Parmigiano Reggiano Parmigiano Reggiano - Parmesan Cheese, Fresh, 200 Gram
$13.38 avg/ea$6.69/100g
125 ml chopped fresh Italian parsley, 1/2 cup
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Parsley Parsley - Italian, Fresh, 1 Each
$1.69
3 ml freshly ground pepper, 1/2 tsp
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Simply Organic Simply Organic - Medium Black Pepper, 65 Gram
$8.24 was $8.99$12.68/100g
10 ml olive oil, 2 tsp
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Western Family Western Family - Organic Extra Virgin Olive Oil, 500 Millilitre
$7.99$1.60/100ml
15 ml Parmesan cheese, finely grated, 3 tsp
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Parmigiano Reggiano Parmigiano Reggiano - Parmesan Cheese, Fresh, 200 Gram
$13.38 avg/ea$6.69/100g

Nutritional Information

Variable Servings

4 per serving

Calories: 500

Carbohydrates: 66 g

Dietary Fiber: 6.5 g

Protein: 16.8 g

Total Fat: 21.45 g

Directions

Line a large baking sheet with parchment paper. Preheat the oven to 375F (190C).

Cut open the squash and scrape out the seeds and membranes and discard.

Peel the squash and cut into 3/4" (2 cm) cubes.

Toss the squash cubes, 1 tsp. (5 mL) olive oil and a generous pinch of salt together on the prepared baking sheet.

Roast squash, uncovered, for about 45 minutes, turning once during cooking, or until tender and browned.

Meanwhile, cook the pasta in a large pot of salted boiling water for 12-15 minutes or until al dente.

Drain, reserving 1/2 c. (125 mL) of the pasta cooking water. Return pasta and reserved water to the same pot.

While the pasta is cooking, cook the bacon in a large frying pan over medium-high heat until browned; remove and drain on a paper towel.

Discard any excess oil from the pan. Heat the remaining olive oil in the same pan over medium heat.

Add the green onions, mushrooms and garlic.

Cook, stirring occasionally, for about 5 minutes or until the mushrooms are softened and the green onion is bright green.

Add to the pasta with the roasted squash, bacon, pecans, Parmesan, parsley and pepper.

Toss to combine. Serve drizzled with a little olive oil and some additional grated Parmesan cheese.