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Butternut Squash, Spinach, and Rosemary Pasta with Point Reyes Original Blue Cheese and Pancetta


Butternut Squash, Spinach, and Rosemary Pasta with Point Reyes Original Blue Cheese and Pancetta
The velvety texture and caramel sweetness of roasted butternut squash is the perfect counterpoint to sharp, salty, crumbly blue cheese in this hearty pasta dish.
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Ingredients
  1. 1 2-pound butternut squash, peeled, halved, seeded, and cut into ½-inch dice (about 3 cups)
  2. Olive oil
  3. Salt, to taste
  4. Ground black pepper, to taste
  5. 4 ounces pancetta, cut into small cubes
  6. 3 tablespoons butter
  7. 1¼ cups finely chopped onion
  8. 2 teaspoons chopped fresh rosemary, divided
  9. ½ cup dry white wine
  10. ½ cup whipping cream
  11. ½ cup freshly graded parmesan cheese
  12. ¼ cup vegetable or chicken broth
  13. 1 pound dried pasta (both bowties and penne work well)
  14. 4 cups (packed) baby spinach leaves (about 4 ounces)
  15. ⅓ cup crumbled Point Reyes Original Blue cheese (about 1½ ounces)
Instructions
  1. Heat oven to 450°F.
  2. Toss the cubed butternut squash in olive oil. Sprinkle with salt and pepper and place on cookie sheet. Roast the squash in oven for 20 minutes, until slightly caramelized.*
  3. Cook pancetta in large skillet over medium-high heat, 4 to 6 minutes, until golden brown and crisp. Remove from skillet and drain on paper towels. Set aside.
  4. Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add the squash and 1½ teaspoons rosemary and sauté 5 minutes to coat with butter and soften. Add the wine and simmer until it has evaporated, about 1 minute. Stir in the cream, parmesan cheese, and broth. Season to taste with salt and pepper and simmer on low heat a few minutes more.
  5. Cook the pasta in salted boiling water until al dente. Drain.
  6. Add the hot pasta to the squash sauce and mix well. Toss in the spinach and then sprinkle with the Point Reyes Original Blue cheese and remaining ½ teaspoon of the rosemary. Serve hot.
Notes
  1. * The squash can be roast up to a day ahead.
Adapted from The Fork at Point Reyes
culture: the word on cheese https://culturecheesemag.com/

Point Reyes Farmstead Cheese Company

In 1959 Bob and Dean Giacomini established their successful dairy farm along Highway 1, just north of Point Reyes Station. In 2000, together with their daughters, the family began making cheese on the farm with milk from their own herd of Holsteins. In 2010, the family opened The Fork, a culinary and educational center, offering farm-to-table educational experiences for both consumers and the trade. Three of the Giacomini sisters, Diana, Lynn and Jill now own and run the company that is recognized nation ally as an award-winning producer best-in-class, hand-crafted, artisan cheese. With production locations on the farm and in nearby Petaluma, the Point Reyes Farmstead product line contains Original Blue, Bay Blue, Toma and Gouda. The cheeses are available nationally at independent cheese shops and specialty grocers, at The Fork, local-area farmers’ markets and online at www.pointreyescheese.com

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