Blue Hubbard Torchetti – a delicious recipe with olive oil, red onion, torchetti pasta, water, uncured pancetta, white wine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat oven to 425u00b0 F. Toss together 4 C of blue hubbard squash cut into small cubes with 4 tsp of olive oil. Bake for 10 minutes.
2
While the squash is baking chop the red onion and set aside. Also bring a large pot with 6 quarts of water and 2 tsp of salt to a boil.
3
After the squash has cooked for 10 minutes add the red onion to the pan and coat the onion with olive oil from the pan while flipping with the squash pieces. Return the vegetables to the oven and cook for an additional 10 minutes. Add your torchetti to the pot of boiling water and boil for 10 minutes, or until al dente.
4
While the vegetables and pasta are cooking, add 4 oz of small-cubed uncured pancetta to a large skillet and brown over medium-high heat. Once brown, add 1/4 C of white wine and cook for an additional minute. Remove from the heat and set aside.
5
When the pasta is al dente, drain the torchetti, making sure to reserve 1 C of the pasta water. Remove the vegetables from the oven. Fold the torchetti, roasted vegetables, and pancetta together in the large skillet until the pasta is coated with the creamy, cooked blue hubbard squash. If the pasta seems dry, add some reserved pasta water to the skillet as needed.
6
Garnish with freshly-grated fontina and sage. Serve immediately.
509
kcal
Calories
16
g
Fat
71
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups small-cubed blue hubbard squash, 4 teaspoons olive oil, 1 1/2 cups small chopped red onion, 3/4 pound dry torchetti pasta, and more.
Yes, Blue Hubbard Torchetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
