Pasta with Butternut Squash and Speck Recipe

Ingredients:

• 1 butternut squash, peeled and seeded, cut into small cubes
• 1/4 cup olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 8 oz. speck, thinly sliced
• 1 lb. spaghetti or any pasta of your choice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss the butternut squash with 2 tbsp of olive oil and spread it out on the prepared baking sheet. Roast in the oven for 20-25 minutes or until tender and slightly browned.
3. While the squash is roasting, cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of the pasta cooking water.
4. In a large pan, heat the remaining olive oil over medium heat. Add the onion and cook until softened for about 4 minutes. Add the garlic and cook for an additional minute.
5. Next, add the roasted butternut squash to the pan and toss everything together. Pour in the white wine, heavy cream, and pasta cooking water. Let it simmer for a few minutes until the sauce has thickened.
6. Add in the Parmesan cheese, parsley, and sliced speck. Stir until everything is combined and heated through, season with salt and pepper to taste.
7. Add the cooked pasta to the sauce and toss everything together. Serve hot with an extra sprinkle of Parmesan cheese and chopped parsley on top.

Verdict:

This recipe for pasta with butternut squash and speck is the perfect fall dish. The roasted butternut squash adds a natural sweetness to the sauce, while the speck adds a savory, smokey flavor. The sauce is rich and creamy, with a nice balance of flavors from the white wine and Parmesan cheese. This dish is easy to make, but it looks and tastes like you spent all day in the kitchen. Serve it with a side salad, crusty bread or a glass of white wine to accompany the flavors.

Enjoy!