3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE

3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.


bacon recipe courtesy of: Eclectic Mom, October 23, 2012