During a recent nap time, I went through all my cookbooks, found all my favorite recipes and those I had not yet tried that sounded good based on their ingredients or the picture. And what did I do with all these recipes? I made a giant, five page alphabetical Word document index. It’s organized like this:
Recipe title (main ingredients), Publication Title page number.
Yes, I am that crazy, anal retentive, type A, overly organized, and all the other adjectives I am sure you can have fun coming up with for me.
I am so happy I did this because I found lots of new recipes and having the main ingredient list next to each recipe allows me to find them based on what is in season.
So this recipe is based on one I found in a book I have had for years that went largely ignored.
Rigatoni with butternut squash, bacon and caramelized onions
Adapted from “Rigatoni with Squash and Caramelized Onions” in Food & Wine Best of the Best Vol. 9 which is a compilation of recipe books and this one is originally from Recipes by Susan Spungen, the founding food editor of Martha Stewart Living
-1/2 lb rigatoni
-1 butternut squash
-2 garlic cloves, pressed
-1 tbsp butter
-1 onion, halved and sliced
-1 tbsp olive oil
-1 sprig rosemary, leaves picked and finely chopped
-dash or two pumpkin pie spice
-2 thick slices bacon, chopped
-1 cup stock (I used vegetable)
-1/2 cup heavy cream
-1 1/2 cups grated Parmesan cheese
-salt and pepper to taste
Preheat oven to 350.
Cook pasta in salted water two minutes less than recommended time on package (it will continue to cook in the oven).
While the pasta is cooking, peel, chop and remove the seeds from your butternut squash.
Brown the bacon. Remove from pan and drain. Set aside. Add the garlic, onions and butter to the pan and brown. Add 1/4 cup water and cook 5 more minutes.
Remove the onions from the pan and set aside.
Add the oil, squash, half the rosemary, salt, and pepper and sauté until tender when pierced with a knife. Add the stock and bring to a boil. Simmer around 8-10 minutes. Add cream, bring to a boil and simmer one minute more. Remove from heat.
Combine with bacon, pasta and all remaining ingredients thoroughly, reserving 1/2 cup cheese. Transfer to a baking dish and sprinkle the remaining cheese on top.
Bake 30-35 min until the top is golden brown and the sauce is bubbly.
Serve with a salad of mixed greens, apple, pomegranate, green onions and sunflower seeds dressed with olive oil, salt and vinegar. You may also want a bit of warm bread at the end to sop up the sauce.