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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.
  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)
  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.
  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

The Giacominis' goal was to create something that would combine their mutual appreciation of farm-fresh food, love for the land where they were raised, and desire to keep their family’s legacy alive for future generations. The dream was realized in August 2000, when the first wheels of Point Reyes Original Blue, California’s only classic-style blue cheese, were made. Today, in addition to award-winning cheeses, the Giacomini family of Point Reyes has expanded their business to offer farm-to-table educational experiences at The Fork, an extraordinary new culinary and educational center. Learn more at pointreyescheese.com.