Roasted Squash Conchiglie with Chipotle, Brussels Sprouts and Walnuts

• Meat

  • 5 Bacon strips, smoked

• Produce

  • 2 cups Brussels sprouts
  • 2 Garlic cloves
  • 1 Onion, small
  • 1 Parsley to top
  • 1 kg Squash
  • 1 tsp Thyme, dry

• Canned Goods

  • 1 Chipotle chilli in adobo suace, from a can

• Pasta & Grains

  • 10 Conchiglie

• Baking & Spices

  • 1 Salt and pepper to season
  • 1 tsp Smoke paprika

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on lacrema.com

Ingredients

• 10-12 Conchiglie (you can sub for cannelloni if you cannot find them, though it will make half of it)
• 1 kg squash (peeled, and cubed)
• 5 smoked bacon strips, chopped (you can use regular bacon if you can’t find smoked)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dry thyme
• 1 teaspoon smoke paprika
• 1 chipotle chilli in adobo suace (from a can)
• 1 tablespoon apple cider vinegar
• 2 cups brussels sprouts, thinly sliced
• 1/4 cup walnuts, crushed
• Salt and pepper to season
• Chopped parsley to top

Directions

• Preheat the oven to 400F
• Grab a baking sheet, place some parchment paper on it and lay out the squash. Drizzle generously with olive oil and season with salt and pepper. Roast in the oven for 20 to 25 minutes.
• Put a big pot of salted water in the stove and bring to simmer (you’ll use it for the pasta in a bit)
• Fry the chopped bacon in a pan, once it starts to get crispy add the onion, garlic, thyme, paprika, and chipotle. Sautee all ingredients for about 5 minutes or until onions is translucent. Mix in the apple cider vinegar and cook for another minute and remove from the heat.
• Once the squash is roasted, add it (be careful!) to the onion and bacon mix. Squish the mixture with a fork so the squash breaks down a bit. Check for seasoning and adjust if needed.
• Place another pan on the stove on high heat and add the brussels sprouts with some salt and pepper and let it char for a minute or two. Once you see a few charred bits, give a toss, remove from the heat and add the walnuts.
• Now cook the pasta in the boiling water. Drain, don’t rinse! Just drizzle with olive oil and let it cool down enough to handle.
• Time to stuff the pasta! Grab the warm pasta, stuff with the squash mix and top with the charred brussels sprouts and walnuts. Add a little pinch of flaky sea salt and top with fresh parsley.