Butternut Squash Bolognese
Try this take on butternut squash, a versatile winter vegetable that adapts well to sweet and savory dishes. It develops a naturally sweet, nutty flavor when roasted as expressed in this bolognese.
Ingredients
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons unsalted butter
- 1 pound ground pork
- 2 tablespoons olive oil
- 5 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 1 small leak, sliced (white parts only)
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 cup white wine
- 1 cup vegetable stock
- ¼ cup heavy whipping cream
- ¼ cup red wine vinegar
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 2 bay leaves
Instructions
- Preheat oven to 375°F.
- Cut squash in half crosswise to separate neck (top) from the bulb (bottom).
- Slice neck in half lengthwise. Toss with 2 teaspoons salt and 2 tablespoons olive oil, then roast on a parchment-lined sheet pan until tender, about 25 minutes (check with a paring knife).
- Peel the bulb, cut it in half, scoop out the seeds, and dice it into ¾-inch cubes. Toss with 1 teaspoon salt and 1 teaspoon olive oil, then roast until tender, about 12 minutes. Set both aside once fully cooked.
- Heat butter in a large Dutch oven pan over medium heat. Add ground pork, season with 1 teaspoon salt and black pepper, and cook until browned, about 7 minutes. Remove from the pan and set aside.
- Add onion, carrots, and celery to the pan. Cook until softened, about 8 minutes. Stir in garlic and cook 1 more minute. Deglaze with white wine, reducing until nearly dry. Add vegetable stock and simmer until reduced by half. Return pork to the pan.
- Peel roasted neck of squash. Blend until smooth with red wine vinegar and 1 teaspoon salt. Stir purée into pork mixture along with the roasted squash cubes. Simmer on medium-low for 5 minutes.
- Stir in heavy cream, rosemary, and sage. Simmer another 5 minutes. Taste and adjust seasoning as needed.
- Toss with long pasta such as linguine or pappardelle. Garnish with additional herbs if desired.
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