Roasted Squash and Pecan PastaRoasted Squash and Pecan Pasta
Roasted Squash and Pecan Pasta
Roasted Squash and Pecan Pasta
Delicious dinner option
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Recipe - Shangri-La
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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
Butternut - Squash, Fresh
Butternut - Squash, Fresh, 810 Gram
$4.98 avg/ea$0.62/100g
15 ml olive oil, divided, 1 Tbsp
Not Available
5 ml salt, 1 tsp
Windsor - Fine Sea Salt Shaker
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
1 l dry penne rigate pasta, 4 c
Western Family - Penne Rigate Pasta
Western Family - Penne Rigate Pasta, 500 Gram
$3.49$0.70/100g
4 bacon slices, trimmed of excess fat & chopped
Western Family - Hardwood Smoked Bacon Thick Sliced
Western Family - Hardwood Smoked Bacon Thick Sliced, 500 Gram
$9.99$2.00/100g
2 bunches(310 ml) green onion, chopped (about 1-1/4 c)
Green Onions - (Scallions) Bunch, Fresh
Green Onions - (Scallions) Bunch, Fresh, 1 Each
$2.49
750 ml sliced button mushrooms, 3 c.
Mushrooms - Crimini - Bulk Fresh
Mushrooms - Crimini - Bulk Fresh, 1 Pound
$5.49/lb$1.21/100g
4 garlic cloves, minced
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.75
250 ml pecans, toasted & coarsely chopped, 1 cup
Pecans - Organic Raw, Bulk
Pecans - Organic Raw, Bulk, 100 Gram
$7.99/100g$7.99/100g
125 ml Parmesan cheese,finely grated, 1/2 cup
Not Available
125 ml chopped fresh Italian parsley, 1/2 cup
Parsley - Italian, Fresh
Parsley - Italian, Fresh, 1 Each
$2.59
3 ml freshly ground pepper, 1/2 tsp
Simply Organic - Medium Black Pepper
Simply Organic - Medium Black Pepper, 65 Gram
$10.79$16.60/100g
10 ml olive oil, 2 tsp
Not Available
15 ml Parmesan cheese, finely grated, 3 tsp
Not Available

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.