by Jennifer Perillo
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my 37 recipes »
Jennifer Perillo's Notes:
Expand3 ounces smoked slab bacon, roughly diced Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 cups diced butternut squash Ask a question about this ingredient
1 small shallot, thinly sliced Ask a question about this ingredient
10 ounces Brussels sprouts, tough ends trimmed and cut in half Ask a question about this ingredient
Salt and freshly ground pepper, to taste Ask a question about this ingredient
1 1/4 cup vegetable stock Ask a question about this ingredient
8 ounces dry penne pasta, cooked according to package directions Ask a question about this ingredient
Freshly grated Parmesan cheese, to taste Ask a question about this ingredient
Add bacon to skillet and heat over medium-high flame. Cook bacon until nicely browned. Transfer to a small bowl using a slotted spoon; set aside. Add butter to skillet and cook until it turns a deep golden color (it will also have a nutty fragrant scent). Add butternut squash to pan and cook 5 minutes, stirring occasionally, until caramelized and lightly browned.
Ask a question about this stepAdd the shallots and Brussels sprouts and season with salt and pepper. Cook for five minutes, until Brussels sprouts are just tender.
Ask a question about this stepStir in vegetable stock, adjust salt and pepper, if necessary, and bring to a simmer. Return cooked bacon to the skillet, and cook for 1 to 2 minutes, just until sauce is heated through. Add cooked pasta and toss well to coat. Divide among deep serving bowls and top with freshly grated Parmesan cheese before serving. Cook's Note: Why start the bacon in a cold pan, you ask? It's the easiest way to ensure my pan doesn't overheat since dinnertime is an elaborate juggle with a clingy 17-month old and helping my six year old with her homework. For those less tethered, go ahead and preheat your pan, but why not use those few extra minutes to make a cocktail instead?
Ask a question about this stepYou have combined all of my favorite ingredients into one dish - hooray! If your 6yo can eat it then I hopefully will have some luck with the 2yo!
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
This was YUMMY!!! And easy to make. It would also be good with some ham.