Butternut Squash, Spinach and Rosemary Pasta with Original Blue & Pancetta
Serves 6 - 8
3 tablespoons butter
1 ¼ cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, and cut into ½ - ¾ inch dice (about 3 cups)
4 oz. Pancetta, cut into small cubes
2 teaspoons chopped fresh rosemary, divided
½ cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
¼ cup vegetarian or chicken stock
½ cup whipping cream
½ cup freshly graded Parmesan cheese
1/3 cup crumbled Point Reyes Original Blue (about 1 ½ ounces)
1 pound penne or rigatoni pasta
Preheat oven to 450 degrees.
Toss cubed butternut squash in olive oil. Sprinkle with salt and pepper and place on cookie sheet. Roast in oven for 20 minutes, until slightly caramelized. (Can be done ahead.)
Cook pancetta in large skillet over medium-high heat, 4 – 6 minutes, until golden brown and crisp. Remove from skillet and drain on paper towels. Set aside.
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 ½ teaspoons rosemary; sauté 5 minutes to coat with butter and soften. Add wine and simmer until evaporated, about 1 minute. Stir in stock, cream, and Parmesan. Season to taste with salt and pepper and simmer on low heat a few minutes more.
Cook pasta in salted boiling water until al dente. Drain.
Add hot pasta to sauce and mix well. Toss in spinach and sprinkle with Point Reyes Original Blue and remaining ½ teaspoon rosemary. Serve hot.
