Butternut Squash and Chestnut Pasta

I have been attacked by a few right wing nut jobs who claim some conspiracy about the lack of help being doled out on the east coast after the recent hurricane that struck. Disasters earn their name and this one is no different. Regardless of people sitting on their duffs hundreds of miles from the action, the people at the site still need help. The various government organizations are all doing what they can and the NGOs are as well. The power and heat and housing are problems that are horrible but are not something that most of us can do anything about. Food is quite another issue.

Before the hurricane, the food banks in these areas were already stressed. The economic collapse on top of the already serious problem of homelessness and the working poor overwhelmed an underfunded system. If you want to make a difference you can do two things: you can give to the Red Cross, which is the most effective NGO on the ground there, and you can give to your food bank. If you happen to live in NY or NJ then your efforts will help those directly effected. If not, your effort will help your local food bank which is always a good idea.

If you roast a whole squash you will not use it all for this recipe. Reserve it for other dishes.


  • 1 Cup Roasted Butternut Squash
  • 1 Cup Roasted Chestnuts (See recipe)
  • 1 1/2 Cups Shitake Mushrooms, chopped
  • 1/4  Lb. Pancetta, diced
  • 3 Cloves Garlic, minced
  • Stick of Butter
  • Olive Oil
  • 1/4 Cup Gorgonzola Cheese
  • 1/2 Cup Heavy Cream
  • 1 lb. Bow Tie Pasta
  • Parmesan Cheese
  • Salt and Pepper
  • 1 Tablespoon Fresh Sage, finely chopped
  • 1 Tablespoon Italian Parsley, finely chopped (optional)


  • Oven Proof Pan
  • Large Pot for pasta
  • Large Sauté Pan
  • Sauce Pan
  • Grater
  • Chef’s Knife
  1. Pre heat oven to 425.
  2. Peel and chop the squash into cubes.
  3. Place squash into ovenproof dish. Drizzle with olive oil. Salt and pepper.
  4. Put squash in oven with chestnuts. They both take about 30 minutes to roast.
  5. Let both cool.
  6. Put a big pot of water on to boil.
  7. In the sauté pan heat a little olive oil (about 1 tablespoon).
  8. Sauté the pancetta until slightly crispy.
  9. Add two tablespoons of the butter and let melt.
  10. Add garlic and mushrooms to the pan.
  11. The water should be boiling. Salt liberally at this point.
  12. Add the pasta and stir occasionally.
  13. In a separate sauce pan, warm the cream, the rest of the butter and gorgonzola. Let melt but not boil.
  14. Add the chestnuts and squash to the mushroom mixture.
  15. Stir in the cream mixture.
  16. The pasta should be cooked. Strain and add to sauce.
  17. Toss with grated parmesan (to taste).




This entry was posted in Pasta.

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