Roasted Butternut Squash Cappellacci
When thinking of fall recipes, brown butter and squash comes first to my mind. This recipe for roasted butternut squash cappellacci is served in a nutty brown butter and crispy bacon. I like the smoky flavor the bacon adds over its unsmoked cousin, pancetta.
This dish is incredibly simple and will get you in the fall mood! You can use fresh cappellaci or frozen ones for a super quick autumn weekday meal.
Check our our homemade Butternut Squash Cappellacci here!
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- 1 lb Cappellacci di Zucca
- 6 tbsp Butter
- 6 slice Bacon
- 8 Sage leaves (optional)
- Crisp the bacon
Slice the bacon and add to a cold pan. Heat to medium and cook until the bacon is crispy.
Remove and place the bacon on a paper towel lined plate to keep it crispy. Drain the grease from the pan and set aside.
- Brown the butter
With the bacon grease removed from the pan add the butter and sage. Turn the heat to medium low and brown the butter.
Do not wipe out the bacon fond as this will add flavor to the butter. Brown butter burns quickly. For this reason I avoid using black non stick skillets because it is hard to tell how dark the butter is getting. - Cook the cappellacci
Add the pasta to well salted water and cook 4 minutes fresh or according to the package.
- Toss in the butter
Turn the butter to medium and add the cappellacci. Toss in the sauce and cook for a minute.
Serve with crispy bacon.