HONEY-ROASTED SQUASH
- Barilla Rigatoni
- ¾ c vegetable oil, divided
- ground black pepper
- brussel sprouts, shaved
- lemon zest
- 1 ½ c grated Parmesan cheese
- butternut squash, peeled, ½-in dice
- kosher salt
- granulated garlic
- paprika
- ½ c parsley, chopped
- Bacon-Honey Dressing:
- ½ lb hickory smoked bacon
- Honey Dijon mustard
- minced garlic
- honey
Rigatoni
CHEF'S NOTE
Created by Chef Jess Bograd.
This pasta dish is super filling and perfect for the fall season. It could be served warm as an entrée, or chilled as a cold signature side dish. To kick it up a bit more, sub a hot honey sauce for the regular honey in the bacon dressing.