Best Butternut Squash And Pancetta Baked Pasta With Asiago Recipes

Butternut Squash and Pancetta Baked Pasta with Fresh Mozzarella image

Provided by Food Network Kitchen

Time 1h50m

Yield 6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 small butternut squash (about 1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil
3/4 pound diced pancetta
1 pound dried fusilli
3 cups diced fresh mozzarella
1 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Toss the squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and black pepper on a rimmed baking sheet. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Set aside.
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and black pepper.
Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
Add the tomato sauce, butternut squash, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

Pancetta and Butternut Squash Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 pound bucatini
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan
1/3 cup dry white wine, such as Sauvignon
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping

Steps:

Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.