Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

Hope you all had the most wonderful weekend! We got back on Friday from New York and then have had a pretty busy rest of our weekend. And you know what, its getting COLD here! Sunny and beautiful- yes, but quite brisk, and my morning walks have been COLD. And craving comfort food in a big way.

Oh. Also, we have been eating and drinking up a storm, because…..

We start the WHOLE30 today!!! Pete and I are in it to win it for the next 30 days- please wish me luck!! Let me know if you liked how I blogged my first experience and I can do it again.

(But just FYI- most of the recipes I am sharing here have already been made and are not Whole30, however I will get some of the my new concoctions into the mix!)

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

And in the meantime, enjoy this super creamy and delicious (dairy free and gluten free!!!) pasta. The butternut squash sauce reminds me of a vegan cheese sauce and is so delicious.

But my favorite part is the Brussels sprouts topping that I spooned LIBERALLY on top. The sprouts, the crispy bacon and the sweet raisins were the perfect flavor compliments for the pasta and the whole shebang all together- SO GOOD! Plus the fact that this is a really easy weeknight dinner perfect for busy fall nights!

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta:
  • 1 pound pasta (I used rotini)
  • Butternut Squash Sauce:
  • 2 tablespoons olive oil
  • ½ yellow onion, small diced
  • 2 cloves garlic
  • 12 ounces peeled butternut squash chopped into 1 inch pieces
  • 1 cup chicken broth
  • kosher salt
  • Brussels Sprouts:
  • 4 pieces thick cut bacon
  • ½ yellow onion, small diced
  • 8 ounces Brussels Sprouts, shredded
  • ¼ cup raisins
  • ¼ cup chicken broth
  • kosher salt
Instructions
  1. In a pan over medium heat, add the olive oil and the onion and garlic and stir, cooking until tender, 5-7 minutes. Add the squash and toss to coat. Add the chicken broth and bring to a simmer. Cover the pan with a lid, reduce the heat to low and simmer until tender, about 10 minutes. Remove the lid and transfer the squash, onions and broth to a blender, puree on high until smooth and season to taste with kosher salt. Set aside.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to manufacturers directions until al dente. Rinse with cold water and then add back to the pot.
  3. For the Brussels sprouts use the same pan from the squash and add the bacon over medium heat. Cook until the fat is rendered and the bacon is crispy, 7-10 minutes. Add the onions and cook for 2 minutes, stirring well and then add the Brussels sprouts. Cook, stirring often for 1-2 minutes. Add the raisins and the chicken broth and continue to cook while stirring until the chicken broth has cooked off and the Brussels sprouts are tender. Crumble the bacon into the Brussels sprouts and season to taste.
  4. Add the butternut squash puree to the pasta and heat it up. Season to taste with kosher salt and serve hot with the Brussels Sprouts spooned on top.

 

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Categorized: Dinner, Pasta, Recipe Index
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Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

Hope you all had the most wonderful weekend! We got back on Friday from New York and then have had a pretty busy rest of our weekend. And you know what, its getting COLD here! Sunny and beautiful- yes, but quite brisk, and my morning walks have been COLD. And craving comfort food in a big way.

Oh. Also, we have been eating and drinking up a storm, because…..

We start the WHOLE30 today!!! Pete and I are in it to win it for the next 30 days- please wish me luck!! Let me know if you liked how I blogged my first experience and I can do it again.

(But just FYI- most of the recipes I am sharing here have already been made and are not Whole30, however I will get some of the my new concoctions into the mix!)

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

And in the meantime, enjoy this super creamy and delicious (dairy free and gluten free!!!) pasta. The butternut squash sauce reminds me of a vegan cheese sauce and is so delicious.

But my favorite part is the Brussels sprouts topping that I spooned LIBERALLY on top. The sprouts, the crispy bacon and the sweet raisins were the perfect flavor compliments for the pasta and the whole shebang all together- SO GOOD! Plus the fact that this is a really easy weeknight dinner perfect for busy fall nights!

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins

Creamy Butternut Squash Pasta with Shredded Brussles Sprouts, Bacon and Raisins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta:
  • 1 pound pasta (I used rotini)
  • Butternut Squash Sauce:
  • 2 tablespoons olive oil
  • ½ yellow onion, small diced
  • 2 cloves garlic
  • 12 ounces peeled butternut squash chopped into 1 inch pieces
  • 1 cup chicken broth
  • kosher salt
  • Brussels Sprouts:
  • 4 pieces thick cut bacon
  • ½ yellow onion, small diced
  • 8 ounces Brussels Sprouts, shredded
  • ¼ cup raisins
  • ¼ cup chicken broth
  • kosher salt
Instructions
  1. In a pan over medium heat, add the olive oil and the onion and garlic and stir, cooking until tender, 5-7 minutes. Add the squash and toss to coat. Add the chicken broth and bring to a simmer. Cover the pan with a lid, reduce the heat to low and simmer until tender, about 10 minutes. Remove the lid and transfer the squash, onions and broth to a blender, puree on high until smooth and season to taste with kosher salt. Set aside.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to manufacturers directions until al dente. Rinse with cold water and then add back to the pot.
  3. For the Brussels sprouts use the same pan from the squash and add the bacon over medium heat. Cook until the fat is rendered and the bacon is crispy, 7-10 minutes. Add the onions and cook for 2 minutes, stirring well and then add the Brussels sprouts. Cook, stirring often for 1-2 minutes. Add the raisins and the chicken broth and continue to cook while stirring until the chicken broth has cooked off and the Brussels sprouts are tender. Crumble the bacon into the Brussels sprouts and season to taste.
  4. Add the butternut squash puree to the pasta and heat it up. Season to taste with kosher salt and serve hot with the Brussels Sprouts spooned on top.

 

Recipe by Heather Christo (http://heatherchristo.com)