Name: Butternut Squash Pasta
Prep time: 20 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 slices bacon; 2 Tbsp sage; 2 cloves garlic; 1.5 lb butternut squash; 0.25 c heavy cream; 1 c pasta water; 0.5 c parmigiano-reggiano; 16 oz fettuccini; 0.5 tsp ground nutmeg; 4 servings salt and pepper

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Butternut Squash Pasta Recipe — Recipes Zone

Method

8 steps · 1h

01
Cook Bacon, Sage, Garlic
Start by cooking the bacon in a frying pan over medium heat. After a couple of minutes, when the bacon is just starting to crisp, add the fresh sage. Toss in the garlic for the last minute of cooking, just until it's fragrant and the bacon is crisp.
02
Chop Bacon Mixture
Remove the bacon, sage, and garlic from the pan, leaving any rendered fat behind. Give the bacon a rough chop, then toss it back with the cooked sage and garlic. Set this mixture aside. Do not clean the pan yet.
03
Sauté Onions
Return the pan to medium heat. Add the onions and cook for about 5 minutes, stirring occasionally, until they soften and turn translucent.
04
Cook Squash
Add the diced butternut squash to the pan. Season with salt and pepper. Cook for about 35 minutes, stirring every so often, until the squash is completely tender and easily pierced with a fork.
05
Cook Pasta
While the squash cooks, boil your favorite pasta in a pot of generously salted water. Before draining, reserve 1 cup of the starchy pasta water. Drain the cooked pasta and set it aside.
06
Puree Squash Sauce
Once the squash is soft, transfer the pan contents to a blender. Add the heavy cream and blend until completely smooth and creamy. If you prefer a slightly thinner sauce, you can add a splash of the reserved pasta water here.
Pour the pureed squash sauce back into the same frying pan. No need to clean it.
07
Finish Sauce with Pasta
Add the cooked pasta to the pan with the squash sauce. Stir in 1/2 cup of Parmigiano-Reggiano and about 1/2 cup of the reserved pasta water. Keep stirring until the cheese melts and the sauce coats the pasta, thickening nicely.
Season with salt, freshly cracked pepper, and ground nutmeg. If the sauce feels too thick, loosen it with a bit more pasta water; if it's too thin, let it simmer for a couple minutes to reduce.
08
Serve
Divide the pasta evenly among four bowls. Garnish each serving generously with the chopped bacon, sage, and garlic mixture before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	711kcal	36%
Fat	23g	33%
Carbohydrate	103g	40%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Eggs

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Butternut Squash Pasta Recipe

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Method

Cook Bacon, Sage, Garlic

Chop Bacon Mixture

Sauté Onions

Cook Squash

Cook Pasta

Puree Squash Sauce

Finish Sauce with Pasta

Serve

Nutrition

Allergens

Reviews

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