Add this colorful fall pasta dish to your weeknight dinner rotation, STAT.
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Pancetta and Butternut Squash Pasta
RECIPE COURTESY OF REE DRUMMOND
Total: 40 min
Active: 35 min
Yield: 6 servings
1 pound bucatini
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
6 ounces diced pancetta
2 cups diced butternut squash
1/2 red onion, diced
1/4 cup sun-dried tomatoes, chopped
2 teaspoons chopped fresh thyme
3 cloves garlic, minced
2 cups chopped kale
1/3 cup grated Parmesan
1/3 cup dry white wine, such as Sauvignon
1 lemon, juiced
1/4 cup toasted pine nuts
Fresh basil, for topping
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.
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Ree Drummond’s Pancetta and Butternut Squash Pasta | The Pioneer Woman | Food Network
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