Flavors of Fall

October is my favorite month of the year.  Not only is the weather nearly perfect and the colors spectacular, but some of my favorite vegetables are in harvest.  As cozy evenings replace hot summer nights, I’m inspired to get back in the kitchen, and create healthy comfort food my whole family can enjoy.

One of these dishes came to me last week as I picked up fresh butternut squash at the market.  Like many in the northeast, I am a sucker for anything gourd-like in fall!  I especially love the sweet flavor of squash blended with salty, smoked bacon and a sharp aged Italian cheese.  My family loves pasta, but I’m making more of an effort to serve whole wheat noodles.  Add two essential ingredients to any last minute pasta dish, garlic and extra virgin olive oil, and you’ve got a fast and easy one-pot wonder that is sure to please.

Butternut Squash Rotini with Maple-cured Bacon and Asiago

• 1 lb. peeled and chopped butternut squash
• 4 slices cooked Maple-cured bacon
• 1 lb. cooked whole wheat rotini (or other short pasta, such as penne or large shells)
• 1/2 cup asiago or parmesan cheese, shredded
• 4 Tbsp. olive oil
• 3 cloves of garlic, minced
• 1/2 cup chopped onion

1. Add squash to 1-2 quarts of boiling water; cook for about 15 minutes (until squash is soft).  Remove and set aside.
2. Warm olive oil over medium heat, then add onion and garlic.  Stirring constantly, cook until translucent and slightly brown.
3. Add cooked rotini to onion and garlic mixture, stir well.
4. Chop or mash butternut squash and add to rotini.
5. Crumble bacon and sprinkle over rotini, followed by asiago.
6. Toss well, season to taste and enjoy!

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