Butternut Squash Bolognese

butternut-squash-bolognese.png

By: Emily Ellyn, Retro Rad Chef

Course: Main Dish

Prep Time: 15 minutes

Cook Time: 35 Minutes

Total Time: 50 Minutes

Makes 8 Servings


Ingredients

  • 1 box Dreamfields Penne Rigate

  • 1 1/2 tablespoons olive oil

  • 3 cups fresh butternut squash chopped (about 1 1/2 pound squash)

  • 1 1/2 cups diced carrots (2 medium carrots)

  • 1 cup diced onion (1 medium onion)

  • 1 cup diced celery (3 stalks)

  • 1 1/2 teaspoons Chinese five space powder *see note

  • 1/2 teaspoon sea salt (optional)

  • 2 cups low-sodium vegetable stock

  • 1 cup dry white wine

  • 1 cup water

  • 2 tablespoons Thai sweet chili sauce

  • 2 strips thick-cut bacon diced

  • 3/4 pound 90% lean ground beef

  • 3/4 pound 80% lean ground pork

  • 4 cups packed fresh baby kale or spinach (optional)

  • 2 tablespoons chopped fresh sage (optional)

  • freshly ground black pepper

  • 1 cup part-skim ricotta cheese divided

  • fresh basil (optional)


Directions

  1. In 6 to 8-quart, heavy-bottomed saucepan, heat olive oil over medium heat. Add butternut squash, carrots, onion, celery, Chinese 5 spice and salt, if desired. Cook about 10 minutes until vegetables are translucent and soft but not browned, stirring occasionally.

  2. Place cooked vegetables in blender container. Add vegetable stock, white wine, water and Thai sweet chili sauce. Carefully blend the hot mixture, pulsing a few times, then blending on low speed until smooth or to desired consistency.

  3. In saucepan cook bacon 2 to 3 minutes over medium heat, stirring frequently. Add ground beef and pork. Cook over medium-high heat 10 minutes or until browned, stirring frequently to keep meats from sticking together. Drain off excess fat. Add pureed vegetable mixture; simmer over medium heat 30 minutes. Remove from heat.

  4. Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining.

  5. Add pasta to pan with Bolognese sauce. Stir until evenly coated, adding some of reserved cooking liquid, if needed, to thin out sauce. Fold in baby kale or spinach and fresh sage, if desired. Season with salt and pepper, as desired. Divide pasta among bowls. Top with dollop of part-skim ricotta cheese and garnish with fresh basil, if desired.


Nutritional Information

  • 500 Calories

  • 19 g Fat

  • 51 g Carbohydrates

  • 29 g Protein

  • 70 mg Cholesterol

  • 230 mg Sodium

  • 8 g Dietary Fiber

  • 6 g Saturated Fat

Note: Substitute Chinese five space powder for 1 teaspoon pumpkin pie spice + 1/2 teaspoon ground anise.

Penne RigateRodgers Townsend