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chef name

Jess Bograd
Senior Director Culinary
City Barbeque

Honey-Roasted Squash & Barilla® Rigatoni

Recipe courtesy of Jess Bograd
Sponsor: Barilla

Servings: 24

Ingredients

Pickled Mustard Slaw:

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

Bacon-Honey Dressing

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

Directions

  1. Preheat the oven to 375⁰F.
  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. Transfer the mixture to a baking sheet and roast for 35-45 minutes, until squash is browning and fork tender.
  4. In a bowl, combine the shaved Brussels sprouts, remaining 6 Tbsp oil, 1 Tbsp salt, paprika and lemon zest. Toss to coat.
  5. Transfer the sprout mixture to a baking sheet and roast for 15-20 minutes, until crispy and tender.
  6. Add thawed pasta to boiling, salted water and blanch 1:15 minutes (immediate service) or 45 seconds (if holding). Drain pasta.

For the Dressing:

  1. In a sauté pan over medium heat, render the bacon. Cook for 8-10 minutes, until crispy.
  2. Remove the bacon from pan, leaving the fat, and set aside to drain. Chop bacon into ½-in dice.
  3. 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.
  4. 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.
  5. Portion 6 oz of warm pasta onto a plate and garnish with 1 Tbsp of Parmesan.

Chef Notes

This pasta 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.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author

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