I love incorporating whatever is in season into my cooking. Cavatelli, Butternut Squash, and Pancetta are the best of fall goodness in a bowl. The cavatelli shares the spotlight with sauteed butternut squash, pancetta, and shitaki mushrooms. Everything is brought together with aromatics, some baby spinach, and parmesan cheese. It's beautiful and delicious and is perfect for entertaining or family dinner.
Ingredients for Cavatelli, Butternut Squash, and Pancetta:
serves 6 - 8
2 - 13-ounce packages frozen cavatelli
1 pound butternut squash, diced - about 3 cups
8 ounces pancetta, diced
4 ounces shitake mushrooms, caps sliced and stems discarded
3 shallots, chopped - about 3/4 cup
1/3 cup chestnuts, diced
1 generous cup baby spinach
3 cloves garlic, minced
1/2 cup parmesan cheese
2 tablespoons butter
10-12 sage leaves, sliced
1/4 teaspoon nutmeg
1 1/2 tablespoon olive oil plus 2 tablespoon
Kosher salt
black pepper
1 cup reserved pasta water
Time-Saving Tips: All of the vegetables can be sliced and diced in advance. The pancetta can also be cooked an or so earlier.
Let's see what we need.
Let's cook.
Cook the pancetta in a dry pan. Saute until it starts to get crisp. Drain and set aside.
Add 1 1/2 tablespoons oil and squash to the pan. Season with salt and pepper. Saute about 4 minutes and add the mushrooms and shallots to the pan. Cook a couple of minutes until squash is tender but firm and the mushrooms and shallots have softened. Set aside.
Cook the cavatelli according to package directions. Before draining scoop out a cup of water from the pot and set aside. Return the pasta to the pot. Add the butter and cheese. Once combined stir in the water.
Combine the squash mixture, chestnuts, and pancetta to the pasta. Add the black pepper, nutmeg, spinach, and sage. Taste and adjust the seasoning, adding salt if necessary.
It's ready! This is so yummy. I like to sprinkle a little more cheese before digging in. I really love all of the flavors going on in this pasta. Give it a try and I bet you will love it, too.
Enjoy!