Cavatappi With Butternut Squash Food

CAVATAPPI WITH BUTTERNUT SQUASH AND BACON

Steps:

• Heat large covered saucepot of salted water to boiling on high. Coarsely shred butternut squash.
• In 12-inch skillet, cook bacon on medium heat 8 to 10 minutes or until bacon is crisp, stirring occasionally. With slotted spoon, transfer bacon to small plate. Drain and discard all but 2 tablespoons fat from skillet.
• To same skillet, add garlic and crushed red pepper. Cook 30 seconds, stirring. Add butternut squash and 1/4 teaspoon salt. Cook 10 minutes, stirring and mashing frequently. Stir in half-and-half and sage. Cook 2 minutes. Remove from heat.
• While squash cooks, cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta well; return to pot. Add bacon, squash mixture, Pecorino, reserved cooking water, and 1/2 teaspoon salt, tossing until well coated.

CAVATAPPI WITH BUTTERNUT SQUASH

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
• While heating water for pasta, pulse squash in a food processor until coarsely chopped. Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, about 1 minute. Add squash, water (1 cup), sage, and salt and simmer, covered, until squash is tender, 5 to 7 minutes. Add butter and stir until incorporated.
• Reserve 1 cup pasta-cooking water, then drain pasta and return to pot. Stir in squash mixture, cheese, and pepper to taste until combined well. Season with salt and add some of reserved cooking water to moisten if necessary.