Happy Monday Cupboard followers! I had a little bit on fun this weekend experimenting with yet another one of Fall’s delectable gifts…..Butternut Squash! And being that this harvest veggie is a staple in our home, I was excited to mix it up and try some new recipes! While the classic cubed and roasted version is a great go to during the week (especially mixed with Brussels Sprouts and Bacon), I thought to challenge myself and transform this savory squash into something more than just a side. Why not make it the main attraction on your dinner plate? Better yet….let’s sweeten it up and serve it as dessert!
So this week I experimented and put together two recipes that I think you will all enjoy…Butternut Squash Pasta with Pancetta and Goat Cheese AND a Butternut Squash Pie. That’s right folks, a sweet and silky pie! And if you remember my predicament last week (the nearly impossible feat of finding a grocery store that WASN’T out of my beloved Libby’s Pumpkin Puree), this Pie could be a life saver when you need to make a last minute Pumpkin dessert and there is no puree to be found.
Let’s face it, many of us have been in a situation where you’re a week out from Thanksgiving, get invited to a last minute holiday gathering and are expected to bring a seasonal dessert. You scour the grocery shelves for any trace of pumpkin only to leave the store sorely disappointed and in a panic (or maybe that’s just me?). But no worries, this Butternut Squash Pie has your back and will you bring you out of that dark and dismal place. It will even score you some kudos points with everyone at the party because it is THAT good! And who knew Butternut Squash could be so tasty as a pie?
Hopefully you enjoy both of these recipes as much as I did. And the rest of my family, as there are no leftovers to be had today!
Butternut Squash Pasta with Pancetta and Goat Cheese
- 1 medium butternut squashes, peeled and cut into thirds
- 4 tablespoons olive oil
- 2 teaspoons sea salt and about 2 teaspoons cracked pepper (You will use half to season the squash in the oven, and the other half for the breadcrumbs)
- 1 1/2 cups home made breadcrumbs, made ahead of time (recipe below)
- 1/3 cup, plus 1 tablespoon fresh chopped sage
- 4 tablespoons unsalted butter
- 4 ounces pancetta , diced
- 1/4 cup grated Romano cheese
- 6 ounces goat cheese, crumbled
Preheat oven to 425º F.
Using a spiralizer ( I prefer a table top one like my WonderVeg), spiral the squash into spaghetti like noodles. TIP: If you don’t have a spiralizer, this dish would work just as well if you cut the squash into small cubes and roasted them. Place the butternut noodles on a large baking sheet, with edges, and toss with 2 tablespoons of the olive oil, as well as a teaspoon each of salt and pepper
Place in the oven and roast for about 15 minutes or until the noodles are tender, but not mushy. Remove from the oven.
Meanwhile, heat a large skillet over medium heat and add the other 2 tablespoons olive oil. Once hot, add the bread crumbs, tbsp. chopped sage, remaining salt and pepper. Cook, stirring for 4-5 minutes or until golden brown. Remove the bread crumbs from the pan to a plate.
Place the butter, remaining 1/3 cup sage leaves and pancetta in the skillet. Cook over medium heat until the butter is browned and the pancetta crisp. Next, add in the butternut squash noodles and Romano cheese. Toss to coat. Add the breadcrumbs and crumbled goat cheese at the very end, right before serving. I tried to save some of the breadcrumbs (about ¼ cup) and sprinkle atop each plate, individually. It gives the plate a little extra pop! Why not make your food as visually appealing, as it is tasty. Because this plate definitely is!
- 4 cups Sourdough Bread
- 1/4 cup Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- Cracked Black Pepper To Taste
Preheat the oven to 375º F.
Chop bread into 1” cubes. In a large bowl, combine the bread, olive oil, garlic powder, salt, and pepper. Toss well to distribute the ingredients.
Spread the bread cubes out on a sheet pan, giving them plenty of space in between and bake for about 10-15minutes, or until golden brown and crisp.
Once bread crumbs have cooled, place in a Ziploc bag and smash into smaller pieces. You don’t want them too fine, as you will want some crunch when you add them to you pasta dish. Any cubes left over are great frozen and used for salads at another time!
Butternut Squash Pie
- 3 cups butternut squash puree made from 1 small/medium squash, halved lengthwise, peeled, and seeded, and chopped into 1-inch pieces
- 1 cup half-and-half
- 1 cup packed light-brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- Pie Crust (I prefer the recipe below, courtesy of Barefoot Contessa, but a premade once can be substituted if needed)
- Whipped cream
Preheat oven to 350º F.
Place squash in a medium saucepan, and add enough water to cover. Bring to a boil over high heat; reduce to a simmer, and cook until the tip of a paring knife easily pierces squash, 20 to 25 minutes. Drain, and set aside to cool.
Transfer squash to a food processor, puree and pour into a large mixing bowl.
Add half-and-half, brown sugar, cinnamon, nutmeg, and salt and mix with an electric hand mixer, scraping down sides of bowl as needed. Add eggs, and mix until combined. Place pie crust (in pie pan) on a baking sheet. Pour filling into crust. Bake, rotating once halfway through, until filling is set, 50 minutes to 1 hour (tent loosely with foil if edges are browning too quickly). Cool completely. Serve with whipped cream, if desired.
Perfect Pie Crust (Barefoot Contessa)
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 tspn kosher salt
- 1 tblspn sugar
- 1/3 cup very cold shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.