Fall Harvest Penne Pasta

Roasted Pumpkin Seed Oil in the sauce creates a wonderful dish that is perfect for a blustery Autumn day.

Ingredients

Roasted Pumpkin Seed Oil
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  • 1 pound penne pasta
  • 3 cups cubed butternut squash, sweet potatoes, or pumpkin
  • 1 small onion, chopped course
  • 2 tablespoons Olive Scene medium Extra Virgin Olive Oil
  • 4 ounces. pancetta or smoked bacon
  • 1/2 tsp sweet Paprika
  • pinch nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper 
  • 2 tablespoons Olive Scene Roasted Pumpkin Seed Oil
  • parsley to taste
  • rosemary to taste
  • 1 clove of garlic
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tablespoon Olive Scene 18 year Traditional or Maple Balsamic Vinegar 

Instructions

  1. Preheat oven to 400 degrees.
  2. Mix the paprika, nutmeg, salt and pepper in a small bowl and set aside.
  3. Put the squash in a bowl with the onions and drizzle with 2 tablespoons olive oil and sprinkle with the seasoning mix.
  4. Roast on a baking sheet for 15 minutes, then turn the cubes over and roast for 15 minutes more.
  5. When the squash is soft, place half in food processor or blender with the Roasted Pumpkin Seed Oil, and whip until you obtain a cream.
  6. Set the cubes and squash cream aside.
  7. Cut the smoked bacon into pieces of about 1/4 inch in length and then cut in Julienne style. 
  8. Mince the rosemary, garlic and parsley.
  9. Put a pan on medium heat, and fry the bacon. 
  10. Drain excess grease. 
  11. Add the garlic, rosemary and parsley to the bacon and cook 2 more minutes until soft. 
  12. Add the squash cubes and toss.
  13. Add the squash cream, and salt and pepper to taste.
  14. In plenty of salted boiling water cook the pasta, drain and toss with the sauce.
  15. Sprinkle Parmesan over and toss.
  16. Plate the pasta and drizzle with balsamic vinegar before serving.