BACON SQUASH PASTA WITH HERBS
MAKES 4 SERVINGS.
4 oz shredded Parmesan cheese
1 pound orecchiette pasta
12 sage leaves
1 tsp brown sugar
1 large onion, chopped
1/4 cup low sodium chicken stock
4 slices bacon, cut into pieces
Salt and Pepper to taste
1 tbs plus 1/4 cup olive oil
1 butternut squash, peeled, seeded, cut into cubes
HEAT oven to 400 degrees. Toss squash with onion and 1 tbs oil, sprinkle with brown sugar, salt and pepper. Roast on a baking sheet until tender and caramelized 40 min. Place 1/4 cup oil in a skillet. When oil is hot, fry sage leaves until edges are crisp. Drain on a paper towel. RENDER bacon in skillet until golden and almost crisp. Remove bacon, drain on a paper towel, pour off excess fat. Cook pasta al dente in salted water. Add vegetables, pasta and bacon to skillet. Toss, then add stock. Bring to a boil. Season with salt and pepper. Add Parmesan, toss, place in a bowl. Garnish with sage, then SERVE...
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