Roasted Butternut Squash & Applewood Smoked Bacon Gratin Pasta Bundt

With its unique presentation, this bundt pan pasta dish will make a statement when entertaining. The combination of roasted squash and garlic paired with apple wood smoked bacon and smoked mozzarella, gives this pasta a delicious smoky and creamy flavour.

Prep Time30 mins

Cook Time1 hr 30 mins

Total Time2 hrs

Pasta Range: Artisan

Pasta Shape: Spaghettini

Cooking Skill: Advanced

Collection: New Favourites

Serves:

Calories: 700kcal

Ingredients

550 g Italpasta Artisan Spaghettini
3 tbsp extra virgin olive oil
1 butternut squash (medium) cut lengthwise with seeds removed
1 whole garlic
1/2 tsp salt
1/2 tsp pepper fresh ground
500 g applewood smoked bacon cut in 1/2 inch pieces
3 tbsp salted butter
3 tbsp flour
2 cup 2% milk
2 cup smoked mozzarella grated
1/2 cup pecorino cheese grated with extra for garnish
2 tbsp fresh sage chiffonade

Maple Walnuts

1/2 cup walnuts chopped
1/2 tsp pepper fresh ground
1 tbsp pure dark maple syrup

US - Metric

Instructions

Butter a 9’ inch bundt pan and set aside.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Toss squash with 2 tbsp of olive oil and season with salt and pepper. Place squash cut side down on parchment paper.
Cut top of garlic bulb to expose cloves and drizzle 1 tbsp of olive oil over the exposed cloves. Place on baking sheet with squash.
Roast for 35-40 minutes until squash and garlic have softened. Let cool and remove garlic cloves from skin and scoop out squash.
Heat a medium pot over medium-high heat. Add chopped bacon and cook until slightly crisp, about 6-7 minutes. Remove from pot and place on plate lined with paper towel, discard bacon grease.
Place pot back on burner over medium heat and melt butter. Whisk in flour and continue whisking until mixture has turned golden.
Whisk in the milk and remove any lumps. Cook until slightly thickened, about 5 minutes. Add in squash, garlic and sage and whisk until smooth.
Add grated cheese and continue whisking until cheese has melted and mixture is creamy.
Add in bacon, pasta and stir well to coat pasta.
Pour mixture evenly into prepared bundt pan.
Bake in preheated oven for 30-35 minutes until top is golden.
Remove from oven and let stand for 6 minutes to firm up.
To make walnuts, heat a skillet over medium high heat. Add maple syrup, black pepper and bring to a simmer.
Add walnuts and stir for 5 minutes until candied. Remove and spread out on parchment paper to cool.
Gently transfer Bundt to a serving platter. Garnish with candied walnuts and grated pecorino cheese.

Tips

This recipe calls for 550 g of spaghettini, which means you will require a full box plus an addi-tional 100 g for a full bundt pan.

Nutritional Analysis