I’m always looking for something different to do with pasta that is flavorful and moves away from the traditional tomato based sauces of my childhood. Tonight’s main course is just that. Butternut squash with a bit of heat and a bit of sweet, all brought together by smoky bacon and creamy chèvre. Finish off  the meal with a light, sweet Panna Cotta Parfait. Panna Cottas are traditionally molded desserts, but I think we been doing this together long enough that you know I’m all about keeping it simple. And Panna Cotta is as simple as it gets, unless of course you choose to mold it, then a thousand things can go wrong between placing it in the ramekin and serving it to your guests. Thanks but no thanks, it looks quite elegant in a wine glass, topped with a pretty berry topping. And I don’t have to worry that the last 5 minutes of prep are going to leave me with a blob of great tasting shapelessness on a plate. But that’s just me.

On the board tonight:

1. Bacon and Squash Campanelle
2. Tossed Salad (try these)
3. Panna Cotta Parfait

Bacon and Squash Campanelle

• 10-12 oz campanelle or penne pasta
• 4 slices thick pepper bacon (usually find at the deli counter), cut into 1/4” pieces
• 1/2 yellow onion, diced
• 1 sprig of rosemary
• 1 tbsp crushed garlic
• 2 tbsp olive oil
• 1 butternut squash, peeled and cubed
• 1 small tart apple, cored and diced
• 1 tsp red pepper flakes
• 1-1/2 cups chicken broth
• Salt & pepper to taste
• 4 oz chèvre cheese (or similar), crumbled.
• Fresh grated parmesan

Large saucepan, large, deep skillet

In saucepan cook pasta according to package directions, well. While pasta is cooking, brown bacon in skillet, remove to paper towel. Drain all but 2 tbsp of bacon drippings (or use all of it if you desire and reduce olive oil – you’ll want a 1/4 cup total). Add olive oil and sauté onion, rosemary and garlic until onions are translucent. Add squash, apple, pepper flakes and chicken broth. Simmer over medium heat until squash is tender, about 15 minutes. Remove rosemary, add bacon, chèvre and salt and pepper to taste, stir until cheese is melted. Toss squash mixture and pasta together and serve with parmesan.

Panna Cotta Parfait

• 1 1/2 cup whole milk
• 2 tsp lemon juice
• 1 tablespoon unflavored powdered gelatin
• 2 cups heavy cream
• ½ cup sugar
• 1 vanilla pod (or one tsp vanilla extract)
• Pinch salt
• 1 lb blueberries (or other berries)
• ½ cup sugar
• ¼ cup water
• 1 tbsp cornstarch

2 saucepans, 6 wine glasses or other stemware

Panna Cotta:

Place 1/2 cup milk in a small bowl. Sprinkle the gelatin over. Add lemon juice to remaining milk. Let both mixtures stand for 3 to 5 minutes. Pour gelatin milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil. Add the lemon milk mixture, cream, sugar, and salt. Split vanilla pod lengthwise and add to mixture. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Remove bean pod. Pour mixture into 6 wine glasses so that they are 1/2 full. Cool slightly. Cover with plastic wrap. Refrigerate until set, at least 6 hours, overnight is better.

Berry Topping:

In saucepan add berries, sugar and water. Bring to a low boil, stirring constantly, add cornstarch and stir in completely. Reduce heat and let simmer until berries are soft and sauce coats the back of the spoon. Cool completely.

Spoon the berries mixture over the top the panna cotta and serve.

 

 

Shopping List:

• 10-12 oz campanelle or penne pasta
• 4 slices thick pepper bacon (usually find at the deli counter)
• 1/2 yellow onion
• 1 sprig of rosemary
• 1 butternut squash
• 1 small tart apple
• 12 oz chicken broth
• 4 oz chèvre cheese (or similar)
• Fresh grated parmesan
• Salad fixin’s
• Salad dressing (Italian or oil & vinegar goes well with this recipe)
• 12 oz whole milk
• 1 tablespoon unflavored powdered gelatin
• 16 oz heavy cream
• 1 cup sugar
• 1 vanilla pod (or one tsp vanilla extract)
• 1 lb blueberries (or other berries)

Also: crushed garlic, olive oil, red pepper flakes, lemon juice, cornstarch