Radiatori with Bacon, Butternut Squash and Chanterelle Mushrooms

This pasta dish speaks to me of autumn. The sweet butternut squash, the earthy, golden chanterelle mushrooms, and then the smoky, salty bacon that compliments them both so nicely. I also used the straggling garden thyme that has managed to stick around into the fall and a good dry white wine to enhance the flavor.
I chose the Radiatori pasta because I wanted everything to be about the same size, (and because Pia like’s the shape!)

So, this was not only our delicious dinner last night, but it is to me, a contender for the recipe that I will bring to Salone del Gusto at the end of the month! If you get a chance to make this, please do and tell me about it or at least let me know what you think of the flavor combination!

Radiatori with Bacon, Butternut Squash and Chanterelle Mushrooms
1lb Radiatori, (I used Garofalo!)
4 Tbs shallot, finely chopped
8oz bacon
1-1.5lbs butternut squash, (should equal about 4 cups when peeled and chopped)
3 cups chanterelle mushrooms
2 cups white wine
a few sprigs of fresh thyme
Kosher salt to taste
Freshly grated Parmesan and flat leaf parsley for Garnish

Peel and chop a butternut squash into ½” pieces. You will need 4 cups worth, (this may only take a ½ a squash.)

Set aside squash pieces.

Fill a large pot with salted water, and bring it to a boil.

While you are waiting for the water to boil, Chop the bacon into ½” pieces.

Add the bacon to a large (preferably non-stick pan).

Cook it over medium heat until all of the fat has rendered and the bacon is crispy. Remove the bacon from the pan and let it drain on a napkin.

Add the shallots to the bacon fat and sweat the shallots over medium heat until they are soft and tender, about 5 minutes.

Add the butternut squash and the thyme, and toss to coat with the shallots and fat.

Add the white wine to the pan and let the squash simmer in the wine until tender, about 15-20 minutes.

When the squash has 10 minutes left, add the mushrooms to the pan.

This is also the time to put the pasta into the boiling water.

Drain the pasta in a colander, reserving about a ½ cup of the pasta water.

Add the pasta to the large sauté pan and toss the pasta with all the mushrooms and squash. If it seems dry, add the reserved pasta water.

Add the bacon and some minced parsley.

Add freshly grated Parmesan and stir to combine.

Season to taste with kosher salt and black pepper.

Enjoy!