Recipe courtesy: Chef Jess Bograd
5 lb Barilla Frozen® Rigatoni, thawed
5 lb butternut Squash, peeled, ½-in dice
¾ c vegetable Oil, divided
4 tsp ground black pepper
2 lbs Brussel sprouts, shaved
1 ½ c grated Parmesan cheese
½ lb hickory smoked bacon
- Preheat the oven to 375⁰F.
- In a bowl, combine the butternut squash, 6 Tbsp of the oil, 1 Tbsp of the salt, 2 tsp pepper and 2 tsp granulated garlic. Toss to fully coat the squash.
- Transfer the mixture to a baking sheet and roast for 35-45 minutes, until squash is browning and fork tender.
- In a bowl, combine the shaved Brussels sprouts, remaining 6 Tbsp oil, 1 Tbsp salt, the paprika and lemon zest. Toss to coat.
- Transfer the sprout mixture to a baking sheet and roast for 15-20 minutes, until crispy and tender.
- Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) OR 45 seconds (if holding). Drain pasta.
For the Dressing:
- In a sauté pan over medium heat, render the bacon. Cook for 8-10 minutes, until crispy.
- Remove the bacon from pan, leaving the fat, and set aside to drain. Chop bacon into ½-in dice.
- Over medium-low heat, add the garlic to the bacon fat. Cook for 1-2 minutes, until fragrant. Whisk in the mustard and honey until emulsified.
- In a large 6-in deep hotel pan, combine roasted squash, Brussels sprouts, cooked pasta, chopped bacon, parsley, and Bacon-Honey dressing. Toss to fully coat.
- Portion 6 oz of warm pasta onto a plate and garnish with 1 Tbsp of Parmesan.
Chef Notes:
This pasta dish is super filling and perfect for the fall season. It could be served warm as an entrée, or chilled as a cold signature side dish. To kick it up a bit more, sub a hot honey sauce for the regular honey in the bacon dressing.