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Super-hurried-because-it’s-almost-Christmas post number 2 on deck!  Last year I discovered this really great looking butternut squash orzo recipe over on The Little Red House.  I tried it out.  It was fabulous.  This year I wondered if it would be just as good if I altered the recipe a little.  I guess I wouldn’t be blogging about it if it wasn’t!

Butternut Squash Penne (adapted from The Little Red House)

  • 1/2 butternut squash
  • 1/2 small onion
  • 2 cloves of garlic
  • salt and pepper and thyme
  • 1/2-3/4 cup chicken broth
  • 6 oz. (half a box) of dried penne pasta
  • 3 strips of bacon
  • 1/3 cup grated Parmesan cheese

Halve and clean the squash.  Drizzle with olive oil and sprinkle with thyme and salt and pepper.  Place squash, cup side up, onion and garlic cloves on a baking sheet and roast at 400-425 degrees until veggies are tender, about 30 minutes (onion and garlic will need to be removed before squash.)

Cook the bacon while the veggies are roasting.  I like to cook it in the oven on a rack – takes about 20 minutes.

Add all the veggies to a food processor or blender, along with 1/2 cup of broth, and puree.  Add a bit more broth if necessary, and add salt and pepper to taste.  Combine penne, crumbled bacon and butternut sauce.  Top with Parmesan.

The original orzo recipe also had chicken in it.  You could totally add that to make it even heartier.

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