Description
Creamy Butternut Squash Pasta with Bacon and Crispy Sage - the ultimate bowl of comfort to keep you cozy all winter long. Quick, easy, and on the table in under 30 minutes, it’s perfect for a weeknight dinner.
Ingredients
Units
Scale
- 1 lb linguine or other pasta ((454g))
- 2 tablespoons butter ((1oz, 28g))
- 6 ounces bacon (chopped (170g))
- 1/2 cup chopped sage
- 2 tablespoons butter ((1oz, 28g))
- 1/2 onion (chopped fine)
- 3 cloves garlic (chopped fine)
- 1 1/2 cups butternut squash puree ((11.25oz, 319g))
- 1 cup heavy cream ((8oz, 227g))
- 1 cup chicken broth or 1 cup water and 1 bouillon cube ((8oz, 227g))
- 1/2 cup parmesan cheese ((2oz, 57g))
- Salt and pepper to taste
Instructions
- Boil the pasta in salted water until al dente. Drain and toss with 2 tablespoons butter. Salt to taste.
- Sauté the chopped bacon over medium to medium high heat until crisp. Stir in the chopped sage and toss to coat. Remove with a slotted spoon.
- You can use the same pan, if you like, to make the sauce. But if the bacon left anything too browned in the pan, I like to rinse it out so it doesn’t make the sauce bitter.
- Add butter to the pan and sauté the chopped onion and garlic over medium to medium-high heat until it is soft and translucent.Â
- Add the butternut squash puree and stir it around for a minute.
- Add the cream and chicken broth (or water and bouillon).
- When it comes to a simmer, stir in the parmesan cheese until melted.
- Remove from heat and toss with hot, buttered pasta.
- Top with the bacon and sage.
- Serve immediately. As the pasta sits the sauce will thicken.
- Prep Time: 10
- Cook Time: 20
- Category: pasta
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 562
- Sugar: 4.5 g
- Sodium: 858.7 mg
- Fat: 25.6 g
- Carbohydrates: 65.3 g
- Protein: 17.7 g
- Cholesterol: 56.9 mg