Recipe of the Month – October 2024
Ingredients
- 8 ounces thick-cut bacon, diced into ½-inch pieces
- 1 large butternut squash, diced into ½-inch pieces
- 1 tablespoon olive oil
- 1 bunch kale, cut into 1-inch pieces
- 1 pound cavatappi or pasta of choice
- Freshly grated Pecorino Romano
- Salt
- Pepper
- Red pepper flakes
Directions
- Heat oven to 400 F.
- Toss the bacon and squash on a sheet pan. Drizzle with olive oil, and roast for 30 minutes. Remove the pan from the oven. Stir in the kale. Roast for another 10 minutes.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the pasta according to the box’s instructions to al dente. Drain and return it to the pot. Tip the contents of the sheet pan into the pasta pot. Toss with a generous amount of Pecorino Romano. Add salt, pepper and red pepper flakes to taste.
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