HONEY-ROASTED SQUASH RIGATONI

INGREDIENTS

• 5 lb Barilla Rigatoni
• ¾ c vegetable oil, divided
• 4 tsp ground black pepper
• 2 lbs brussel sprouts, shaved
• 2 tsp lemon zest
• 1 ½ c grated Parmesan cheese
• 5 lb butternut squash, peeled, ½-in dice
• 2 Tbsp kosher salt
• 2 tsp granulated garlic
• 2 tsp paprika
• ½ c parsley, chopped

Bacon-Honey Dressing:

• ½ lb hickory smoked bacon
• 1 c Honey Dijon mustard
• 2 Tbsp minced garlic
• 1 c honey

PREPARATION

1. 1.Preheat the oven to 375⁰F.
2. 2.In a bowl, combine the butternut squash, 6 Tbsp of the oil, 1 Tbsp of the salt, 2 tsp pepper and 2 tsp granulated garlic. Toss to fully coat the squash.
3. 3.Transfer the mixture to a baking sheet and roast for 35-45 minutes, until squash is browning and fork tender.
4. 4.In a bowl, combine the shaved Brussels sprouts, remaining 6 Tbsp oil, 1 Tbsp salt, the paprika and lemon zest. Toss to coat.
5. 5.Transfer the sprout mixture to a baking sheet and roast for 15-20 minutes, until crispy and tender.
6. 6.Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) OR 45 seconds (if holding). Drain pasta.
7. 7.FOR THE DRESSING: In a sauté pan over medium heat, render the bacon. Cook for 8-10 minutes, until crispy.
8. 8.Remove the bacon from pan, leaving the fat, and set aside to drain. Chop bacon into ½-in dice.
9. 9.Over medium-low heat, add the garlic to the bacon fat. Cook for 1-2 minutes, until fragrant. Whisk in the mustard and honey until emulsified.
10. 10.In a large 6-in deep hotel pan, combine roasted squash, Brussels sprouts, cooked pasta, chopped bacon, parsley, and Bacon-Honey dressing. Toss to fully coat.
11. 11.Portion 6 oz of warm pasta onto a plate and garnish with 1 Tbsp of Parmesan.