Autumn Pasta with Roasted Butternut Squash - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Autumn Pasta with Roasted Butternut Squash



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    So many carbs, so little time.

    4 strips bacon chopped

    1 cup small diced onion

    1 teaspoon kosher salt

    1 apple chopped into ½ inch dice

    2 cups roasted, cubed butternut squash (see recipe)

    1 teaspoon turmeric

    1 tablespoon dry sage

    1 cup dry white wine

    1 cup low sodium chicken broth

    2 cups water

    1 pound penne pasta cooked in boiling salted water drained and set aside

    1 tablespoon butter

    2 tablespoons maple syrup

    1 tablespoon balsamic vinegar

    4 ounces goat cheese

    In a sauce pan large enough to hold 1 pound of pasta cook the bacon, onion and kosher salt over medium high heat until lightly caramelized. Incorporate the chopped apple, roasted butternut squash, turmeric, and sage. Cook for 1 minute then add the white wine. Simmer until dry then pour in the chicken broth and water. Return to a simmer reducing the liquid by half. Toss in the pasta and coat it well with the sauce. Then mix in the butter, maple syrup, and balsamic vinegar. Remove from the heat. Crumble the goat cheese on top of the pasta and gently stir it in. Taste and adjust the seasoning with salt if necessary.

    Make 6-8 servings.