1088. ORECCHIETTE with ROASTED BUTTERNUT SQUASH, FRIED SAGE, BACON and PARMESAN

1 small butternut squash
1 small onion
1 tablespoon plus ¼ cup extra-virgin olive oil
1 teaspoon brown sugar
Salt and freshly ground black pepper
12 large sage leaves
4 slice bacon
1 pound orecchiette pasta
1/4 cup chicken stock
4 ounce Parmesan

Preheat oven to 400°F. Toss the squash with the onion and 1 tbsp. oil and sprinkle with the brown sugar, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 30 to 40 minutes.

Place ¼ cup oil in a large skillet over medium heat. When the oil is hot, fry the sage leaves 6 at a time until the oil stops sizzling and the edges are crisp. Drain on a paper towel. Sage-flavored olive oil can be reserved for future use.

Render the bacon in the skillet until golden and almost crisp. Remove the bacon with a slotted spoon, drain on a paper towel, and pour off the excess fat.

Cook the pasta al dente in salted water.

Add the vegetables, orecchiette, and bacon to the skillet. Toss, then add the chicken stock. Bring to a boil and season with salt and pepper.

Add the Parmesan, toss, and place in a large bowl. Garnish with the sage.


courtesy of: Chef Keith Snow, Harvest Eating, P.O. Box 12288, Greenville, South Carolina 29612