Nourishing A.Rose Recipes
This is a great time of the year to still get local farm fresh tomatoes and fall vegetables, like butternut squash at your local farmer's market, grocery store, or even in your own garden!
Butternut squash is an excellent source of vitamins A, C, and fiber. It is also a good source of calcium, magnesium, potassium, manganese, and vitamin E. In 1 cup of cubed butternut squash there is only 82 calories, 0 grams of fat, 22 grams of carbohydrates (with 6.6 grams of that from fiber) and 1.8grams of protein. In 1 cup, it provides about 50% of your vitamin C needs, over 400% of vitamin A, 7% of calcium, and at least 10% or more of potassium, magnesium, manganese, vitamin E, and B vitamins. Why do these nutrients matter? Well, the vitamin A in butternut squash is in the form of beta-carotene (an antioxidant), which may reduce the risk of developing asthma, cancer risk. Vitamin C can help with your immune health (and with fall around the corner, definitely a good thing to have!), as well as build collagen to help with the skin and hair structure. Fiber helps to keep you fuller longer (thus eating less often), lower cholesterol and glucose levels in the blood, and promote a healthy digestive tract.
Many recipes I come across always include roasting butternut squash, but in the summer I cannot bear to turn my oven on for 40 minutes at 400 degrees. Although this uses the stovetop, you're not by it very long and it doesn't heat up the whole house on a 90 degree day!
There is a great Youtube video that demonstrates an easy way to cut, peel, and chop a butternut squash. It has made my cooking life a lot easier. I find that videos can be a great way to enhance your cooking techniques. Most are just 1-3 minutes long and can show you easier ways to work with ingredients and spend less time in the kitchen!
Pancetta & Butternut Squash with Pasta
- 2 tablespoons of olive oil
- 4 oz of chopped pancetta or crumbled bacon
- Thyme & Rosemary to taste (I probably used at least 1 tablespoon of both thyme and rosemary)
- 1- 2 lb butternut squash, peeled, seeded, and cut into 1/2" pieces (3ish cups)
- 1/2 of an onion, chopped
- 2 cloves of garlic, minced
- 4 tomatoes, diced
- 1 cup chicken stock, low sodium
- 1 cup water
- 1 lb of pasta (can be whole wheat or gluten free pasta as well)
- Fresh ground pepper
- Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add rosemary and thyme and toss to coat. Using a slotted spoon, transfer pancetta and herbs to a small bowl; set aside.
- Add squash and to skillet and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add garlic and saute for 1-2 minutes. Add tomatoes and cook for an addition 3-4 minutes. Add broth and water. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with pepper. Reserve skillet.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in the reserved pancetta. Can top with additional pepper and cheese (pecorino or mozzarella would be good with this!
- Serves 4, Enjoy!
pancetta with herbs
- Adapted from Bon Appetit Magazine