Roasted Butternut and Bacon Pasta

Ingredients

butternut squashhalved, seeded, peeled, cut into bite-sized cubes

1 squash (about 1 1/2 lb)

yellow oniondiced

1 onion

olive oil

1/2 tbsp

butterunsalted

Veganolive oil

1 tbsp1 tbsp

kosher salt

to taste

black pepperfreshly ground

to taste

orecchiette

1/4 lb

baconthick-cut, chopped

Pescatariansmoked tempeh choppedsear until crispy

2 1/2 slices2 1/2 oz

fresh sagechopped

1 tbsp

pine nutslightly toasted

Nut-freetoasted pumpkin seeds

1/8 cup1/8 cup

Parmesangrated

Vegannutritional yeastadd squeeze of lemon juice

1/4 cup1/4 cup

Method

1. 01Preheat oven to 400°F.
2. 02Toss butternut squash, onion, and olive oil on a rimmed baking sheet. Dot with 1 tbsp butter, season with salt and pepper, spread in a single layer.
3. 03Roast, rotating pan halfway through, until squash and onion are golden and tender, about 45 minutes.45 min
4. 04Bring a large pot three-fourths full of generously salted water to a boil. Add pasta and cook until al dente per package directions. Drain, reserving 1 cup cooking water. Cover pasta to keep hot.
5. 05While pasta cooks, heat a large sauté pan over medium heat. Add bacon and sauté until most fat is rendered and edges are crisp, about 4-5 minutes.
6. 06Pour off all but 1 tbsp bacon fat. Return pan to medium-high heat, add sage, sauté 30 seconds.
7. 07Add roasted squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in pine nuts.
8. 08Add hot pasta, remaining 2 tbsp butter, and 1/4 cup hot pasta water. Stir to combine. Add more pasta water if dry. Season with salt and pepper.
9. 09Transfer to a warmed serving dish and sprinkle Parmesan over the top. Serve immediately.