Wednesday's recipe (12/12/12) - Penne Pasta with Roasted Buttern - WSMV Channel 4

Wednesday's recipe (12/12/12) - Penne Pasta with Roasted Butternut Squash

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Chef Nick's Penne Pasta with Roasted Butternut Squash, Speck (Smoked Proscuitto) and Red Onion

1 lb Penne Pasta
1 Small Butternut Squash, Pealed and cut into 1/2 inch cubes (approx. 4 cups)
1 Medium Red Onion
5 Cloves of Roasted Garlic or Fresh Garlic Smashed
8 Ounces Speck (Smoked Prosciutto) Can substitute bacon
1/2 Cup Extra Virgin Olive Oil
Salt and Pepper to taste

1) Pre heat oven to 425 degrees
2) Peal squash, cut in half and removes seeds.
3) Cut into 1/2 inch cubes
4) Toss in 2 tbsp olive oil, salt and pepper. Roast on sheet pan in oven for 20 minutes or until golden and soft to touch.
5) Boil pot of water and cook pasta al dente' approximately 12 minutes. Reserve about 1/2 cup of pasta water
6) Slice onion in long thin slices (julienne) Sauté in sauce pan set to medium high heat with remaining olive oil till caramelized
7) Add speck to pan and continue sautéing till crisp
8) Add roasted garlic
9) Toss with pasta and reserved water
10) Season with salt and pepper.

Serve with fresh grated parmesan cheese.


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