Butternut squash Caccio peppe
Nov 4 2020
I love this recipe so much because of its creamy texture and added veggies without anyone knowing or complaining about it. I do not add any cream to it but the cooked veggies gives it that exact same texture.... You could even add peas and or spinach for even more loaded vegetables. In fact I might do that next time!
Preheat the oven at 425F. Peel the butternut squash, remove the seeds and cut into small cubes. You can easily find it already chopped and packaged in stores or in the frozen sections. Drizzle the squash with 2 tbsp of olive oil and roast until tender for 20-25 minutes. The smaller the pieces, the faster it will cook. Halfway through, add the bacon and sage to the baking pan.
Cook the pasta according to package instructions and make sure to reserve 2 cups of the cooking water for the sauce (which means when the paste is in the water boiling, take out 2 cups).
When veggies are ready, transfer them with 1 cup of the water in a food processor and 1/4 cup of the cheese, 1-2 tbsp of olive oil, some salt and pepper and purée until smooth.
Combine the sauce with the pasta, you may or may not have to add more water, depending on how you like the consistency. I ended up adding it all because it was a bit dry for me.
Chop the sage and turkey bacon really finely and sprinkle on top of the pasta with the rest of the cheese and enjoy.