Rigatoni with Butternut Squash, Brussels Sprouts, and Hickory Smoked Bacon
Pasta is what is for dinner!
Big John and I love the fall and winter vegetables. This recipe for Butternut Squash with Brussels Sprouts and Bacon turned out delicious. You will not be disappointed! Enjoy!!
12 ounces Brussels sprouts, trimmed
12 ounces rigatoni
3 Tbsp. extra-virgin olive oil
4 slices Circle B Ranch Hickory Smoked Bacon
4 cups butternut squash, peeled and diced
2 garlic cloves, sliced
6 scallions, sliced
Freshly ground black pepper
¾ cup grated Parmesan and/or Pecorino Romano cheese
Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 1 ½ cups cooking water and then drain.
Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel-lined plate, reserving 1 Tbsp. drippings in the skillet.
Add 1 Tbsp. olive oil to the skillet, then add the squash, garlic, and ½ tsp. of salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water; cover and simmer until the squash is tender, 4-5 minutes.
Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 Tbsp. olive oil and ¼ cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.