Butternut Squash and Pancetta Orecchiette

Yummy!

Yummy!

I am still on my squash kick.  I saw this recipe on Spoon Fork Bacon and knew I would be making it the next time I had time to actually make dinner.  It was so easy to make and I had plenty of leftovers for later on in the week when I would be getting home late.  I couldn’t find any saffron, plus it’s suppose to be expensive anyway, so I substituted some Turmeric instead.  I also forgot to pick up a shallot, so I just left it out and it was still really delicious.

Can I just say that I love the vegetable like squashes can last for so long before you cook with them? Because I always end up buying more than I need at the farmers market, thinking I will be home for dinner X nights during the week and am only home Y and cook half as much. Or I buy one much bigger than I need and half of it waits until the following week when I come up with something else for it.  But they don’t go bad. It’s awesome. I fee like I waste so much sometimes because my intentions to cook fail and peppers sit in the fridge until they go bad.  Stock up on you squashes people. They are so yummy. I even have another squash and pasta combo coming your way somewhere in the future.

The line up as the veggies cook

The line up as the veggies cook

Butternut Squash & Pancetta Orecchiette

Serves 3 to 4

  • 1 lb orecchiette pasta
  • 3 1/2 tablespoons extra virgin olive oil
  • 2 ounces pancetta, diced
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, peeled and diced
  • 1 garlic clove, minced
  • 2/3 cup white wine
  • 1 1/2 cups butternut squash, peeled and diced
  • 2 tsp urmeric
  • 1 tbsp minced thyme
  • 2 tsp thinly sliced chives
  • 2 egg yolks
  • 1 cup pasta water
  • 1/2 cup grated Pecorino Romano, plus more for garnish
  • salt and pepper to taste
  1. Fill a large pot with water and bring to a boil. Once the water has been brought to a boil, add pasta and stir. Cook pasta until al dente, drain (reserving 3/4 cup pasta water), toss with 1/2 tablespoon of extra virgin olive oil and set aside.
  2. Pour 1 tablespoon of oil into a large sauté pan and place over medium-high heat. Add pancetta and sauté for 3 minutes. Drain pancetta onto paper towels and set aside.
  3. Pour remaining oil to pan and sauté shallots for 1 minute. Add carrots, celery and garlic and continue to sauté for 2 minutes. Season with salt and pepper.
  4. Add the squash and continue to sauté for an additional 3 to 4 minutes.
  5. Deglaze the pan with the white wine, stir in the turmeric and cook until the liquid has almost disappeared or until the squash has softened.
  6. Return pancetta to the pan, with the vegetable mixture and stir in the orecchiette until well combined.
  7. Reduce the heat to medium-low and gently fold in the herbs.
  8.  In a small bowl, whisk together the egg yolks and pasta water. Pour the mixture over the pasta and stir together. Sprinkle cheese over pasta and stir until just combined. Adjust seasonings and serve with extra pecorino sprinkled on top.

Enjoy!

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