Roasted Butternut Squash, Pancetta & Blue Cheese Linguine
Recipe courtesy of Naylet LaRochelle, Silver Tier Prize Winner in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 4 servings
tablespoons olive oil, plus more as needed
lbs. butternut squash, peeled, seeded and cut into 1” cubes
tsp. kosher salt
ounces pancetta, diced
c. sliced sweet onion
garlic cloves, peeled, finely chopped
Olive oil, as needed
ounces linguine pasta, cooked according to package directions (reserve 3/4 c. pasta water)
tbsp. lemon juice
tablespoons chopped thyme leaves, plus sprigs for garnish if desired
c. blue cheese, crumbled
c. chopped pecans, toasted
Preheat oven to 425° F. In a large bowl, toss olive oil, butternut squash and salt. Line a large, rimmed baking sheet with nonstick foil. Spread butternut in a single layer on baking sheet. Roast in oven about 25 minutes or until tender and beginning to brown around edges.
In a large, deep nonstick skillet or saucepan, over medium high heat, cook pancetta until fat has rendered and meat is crisp. Transfer to paper-lined plate. Add onion and garlic to skillet or saucepan; cook in pancetta drippings until tender, adding olive oil as needed. Add cooked pasta, cream and lemon juice. Toss to combine. Add reserved pasta water as needed. Cook until heated through. Stir in roasted butternut squash, pancetta, thyme, blue cheese and pecans.
Transfer to a large serving platter. If desired, garnish with thyme sprigs.
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