Creamy Butternut Squash Pasta with Bacon and Crispy Sage
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
- 1 lb linguine or other pasta (454g)
- 2 tablespoons butter (1oz, 28g)
- 6 ounces bacon chopped (170g)
- ½ cup chopped sage
- 2 tablespoons butter (1oz, 28g)
- ½ onion chopped fine
- 3 cloves garlic chopped fine
- 1 ½ cups butternut squash puree (11.25oz, 319g)
- 1 cup heavy cream (8oz, 227g)
- 1 cup chicken broth (8oz, 227g) or 1 cup water and 1 bouillon cube
- ½ 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.
- 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.
Notes
- I always use water and bouillon for the broth. It heightens the flavor, and I can have the strength I choose.
Nutrition
Calories: 659kcalCarbohydrates: 64gProtein: 18gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 90mgSodium: 544mgPotassium: 427mgFiber: 3gSugar: 5gVitamin A: 4614IUVitamin C: 9mgCalcium: 175mgIron: 2mg
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