Butternut Squash Sundried Tomatoes Recipes

Steps:

• Cook the pasta in a large pot of salted water according to the package instructions until al dente. Reserve 3 cups pasta water, then drain and set the pasta aside.
• Meanwhile, heat the butter and olive oil in a large skillet over a medium-high heat. When the butter has melted and the oil is hot, add the pancetta, butternut squash and onion. Cook until the pancetta is golden and crisp and the squash has softened, about 8 minutes. Stir in the sun-dried tomatoes, thyme and garlic, then cook for an additional minute. Add the kale and approximately half of the Parmesan, followed by the white wine. Stir, scraping the bottom of the skillet to release any bits.
• Add the pasta and the reserved pasta water. Toss and allow the kale to wilt and the sauce to thicken, an additional minute or two.
• Squeeze over the lemon juice and adjust the seasoning with salt and pepper. Garnish with the toasted pine nuts, the remaining Parmesan and torn basil. Serve straight from the skillet.

Steps:

• Start the water for the Rigatoni - Add pasta/salt when boiling Lightly coast the bottom of your pan with Olive Oil Add the cubed Butternut Squash. (I do the work of cutting up a fresh guy but you can use any version you find, so long as it's not seasoned, (frozen, cubed and fresh off the veggie isle ) Add 2 cloves of chopped garlic Add salt & pepper (use your own judgment as salt is a subjective ingredient. Rock Sea Salt is my fave!) Sauté until soft and blendable Pour about a half of a cup of veggie stock to the pan when the squash begins to caramelize on the bottom; scrape the bits up so they make it into the blend. Get out your food processor or blender! (I love this part for some silly reason) Add half a cup of veggie stock to the processor, spoon in the squash and blend to a smooth creamy sauce texture. Add the blended squash back to the pan and when the pasta is al denté scoop directly from the water into your squash pan. Keeping some of the starchy water will add an extra element to the sauce. Coat the pasta completely with the sauce, add the sun dried tomatoes, *peas* and parmigiano. add as much parm as you'd like!