Well, hello there– Butternut squash and bacon– they just belong together– like peanut butter & jelly or strawberries & cream or pastrami & rye… I’ve ventured into a few squash bacon and pasta recipes in the past. And pretty much loved them all. So here is my new favorite. Sweet squash, salty bacon, a hint of sage and all those creamy egg noodles. How could help itself? It’s just meant to be luscious!!
BUTTERNUT SQUASH & BACON PASTA
4 oz. bacon (1/4 pound), cut to bits
1 tab. sage, chopped
2 pound butternut squash, peeled, seeded & cubed
(about 3 cups)
1 small onion, chopped
3 cloves garlic, minced
salt & freshly ground pepper
2 cups chicken broth
12 oz. fettucine, linguine or egg noodles
1/2 cup parmesan romano cheese
Drop the cut up bacon into a hot non-stick pan and cook until it’s nicely done, stir in the sage at the last minutes and then scoop it all out of the pan, leaving enough of the drippings to coat the pan.
Then drop the chopped onion, garlic and squash into the same pan and cook it unit the onion begins to brown, about 8-10 minutes (you can add a splash of olive oil if the pan gets too dry). Salt and pepper it all as it’s cooking.
Then add the broth. Simmer until the squash is soft and about half of the broth has evaporated, about 15 minutes. Let it cool a bit and then puree it with a stick blender (or in a regular blender or food processor). Add salt & pepper if needed and the parmesan cheese. Fold in the bacon and sage.
While all that’s happening, cook the pasta according the package directions. Drain well and spoon the squash puree over the noodles. Garnish with more cheese and sage if you like. So good!