This is an explosion of flavors - butternut squash, Brussels sprouts, pancetta and the creamy goat cheese all work together like magic!
Course Main Course
Cuisine American
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
Servings 2
Calories 1141kcal
Ingredients
Butternut Squash & Onions
4Cbutternut squashcubed
1.5Cwhite onioncut into wedges
1/4tspsea salt
1/4tspblack pepper
1/4tspgarlic powder
1/2tspthymedried
1Tbsolive oil
Pasta
1/2lbrigatoni
1tspsea salt
Pancetta & Brussels sprouts
2ozpancettacubed
2Tbsolive oil
1Tbsbutter
1tspgarlicgrated
2CBrussels sproutsshaved & 10-12 whole leaves
1/4tspsalt
1/8tspblack pepper
3ozgoat cheese(not crumbles)
Finishing Touches
1ozgoat cheese
Instructions
Preheat oven to 350°
Heat a pot of salted water to cook your rigatoni
Place butternut squash cubes and onion wedges onto a parchment lined sheet pan, drizzle with olive oil and season with salt, pepper, garlic powder and thyme - toss well with hands to distribute everything
Roast for about 20 minutes or until cooked through and edges are a nice golden brown
While squash mixture is roasting cook rigatoni to al dente and reserve about 1 1/2 cups of the pasta water
Heat 1 Tbs of the olive oil in a large skillet over medium low heat and cook pancetta until crisp. Set aside on a paper towel to drain. Then in the same pan, toss in the whole Brussels sprouts leaves and also cook until crisp. Set aside with the pancetta to drain.
Still in the same pan over medium high heat, add in another Tbs of olive oil, 1 Tbs of butter and the garlic. Once melted and the garlic become fragrant, add in the shaved Brussels sprouts. Season with salt and pepper. Saute for 3-4 minutes
Add in 1/2 C of the reserved pasta water and 3 oz of the goat cheese - stir to melt the goat cheese and coat everything.
Add the butternut squash and onions to the pan and then the pasta. Gently fold over until everything is well coated; add in additional pasta water if needed.
Remove from heat and serve into bowls or onto plates.
Garnish with pancetta, crisped Brussels sprouts leaves and crumble on the remaining goat cheese.