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Posted in: Veggie & Fruit
Prep Time:
20
Serves:
4
Grill time:
20-30

Creamy Butternut Squash Pasta

With Pancetta And Roasted Peppers

Posted on March 24, 2014
Article Rating
Creamy Butternut Squash Pasta
Serves 4
Prep Time: 20
Grill time: 20-30

Ingredients:

  • 1 medium butternut squash
  • 2 medium onions, chopped, divided
  • 4 cloves of garlic, crushed
  • 1 cup of chicken stock
  • 12 cherry tomatoes
  • 1 red or orange pepper, chopped
  • 1 package of pancetta, chopped
  • 2 to 3 sprigs of fresh thyme, chopped
  • 1 package, 340 g of your favourite pasta
  • 2 cups of shredded pecorino cheese
I really enjoyed this, and if you don’t tell anyone, you could completely get away with making this into your cheese sauce for a healthier macaroni and cheese dinner. It’s rich and creamy and completely satisfying. I definitely suggest trying Creamy Butternut Squash Pasta for your next meal. You will not be disappointed. Did you try it? Were you surprised? Tell us how your’s went in the comments below! We have to know!
Step 2 - Grill Squash
Step 2 - Grill Squash
Step 2 - Grill Squash
Step 6 - Serve with pecorino cheese
Step 2 - Grill Squash
Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

Serves: 4       Total Time: 50

Ingredients

  • 1 medium butternut squash
  • 2 medium onions, chopped, divided
  • 4 cloves of garlic, crushed
  • 1 cup of chicken stock
  • 12 cherry tomatoes
  • 1 red or orange pepper, chopped
  • 1 package of pancetta, chopped
  • 2 to 3 sprigs of fresh thyme, chopped
  • 1 package, 340 g of your favourite pasta
  • 2 cups of shredded pecorino cheese
  • Directions

    Step 1
    Peel the butternut squash and cut it in half or into thirds. Remove the innards (like a pumpkin).
    Step 2
    Preheat the grill to 300 to 350°F. Over indirect heat, grill roast the squash, onions, tomatoes, and peppers until they are tender, approximately 20 minutes.
    Step 3
    While the veggies are roasting, cook the pasta until al dente and cook the pancetta until it is crisp. When it’s nearly done, add the thyme. Transfer the pancetta to a bowl with paper towel to drain. When the pasta is cooked, drain while reserving 1 cup of cooking water. Return the pasta to the pot.
    Step 4
    When the veggies are cooked, allow them to cool enough to chop. Add 1 of the two onions, garlic and the squash to a blender. Season with a little salt and pepper, and add the chicken stock. Blend them until the mixture is smooth.
    Step 5
    Over medium low heat, toss the pancetta, the other chopped onion, the pepper and tomatoes with the pasta, add the blended squash mixture and 1 cup of pecorino cheese and stir until well combined. If the mixture is not smooth and creamy, add 1 tbsp. of reserved pasta cooking water at a time until smooth.
    Step 6
    Serve immediately topped with more pecorino cheese. Receive accolades for deliciousness.
    I have been inspired. I have been enlightened. Creamy Butternut Squash Pasta With Pancetta And Roasted Peppers is a fantastic way to prepare pasta. You can use your favourite kind of pasta and it will be absolutely delicious. Friends and family won’t believe that this creamy sauce is actually free of heavy cream and butter! And it is not free of taste! The smokiness of the barbecue blends beautifully with the squash and makes a smooth sauce. What’s better? The sauce can double as soup if you have leftovers, or be made into a flipping awesome cheese sauce!

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