Brace yourself. This combination is ah-mazing! Last week I had some butternut squash I really needed to cook, so I threw it in the oven (on a pan, people, I’m not completely insane), drizzled with olive oil and seasoned with salt and black pepper, at 400 degrees for about 20 minutes, until it was nicely browned on the edges of the cubes.
Then I put it in the frig and kind of forgot about it. Until Saturday, when we had no bread for sandwiches and no mac-n-cheese in the blue box for lunch. So I made up this pasta, which is very like our favorite prosciutto and pea pasta. But I had no prosciutto, so bacon had to suffice. What a hard life we lead.
Bacon Butternut Pasta
- 6 cups butternut squash, peeled and cubed
- Olive oil
- Salt and Black Pepper
- 8 slices bacon, in 1” pieces
- 1 onion, diced
- 2 cups chicken broth
- 2/3 cup fat free evaporated milk or fat free half and half
- ½ cup shredded Parmesan, plus more for garnish
- 12 oz whole wheat pasta
1. Roast squash: Preheat oven to 400 degrees. Spread squash on large rimmed baking sheet, drizzle with olive oil, and sprinkle liberally with salt and pepper. Roast 20 minutes, or until edges are nicely browned.
2. Cook pasta according to package directions. Drain and keep hot.
3. Meanwhile, cook bacon in a large skillet until crisp. Remove from pan using a slotted spoon and keep warm.
4. Add onion to bacon drippings and sauté until tender, about 5 minutes. Add chicken broth and evaporated milk (or half and half) to skillet and simmer until thickened, about 10 minutes.
5. Stir in bacon, Parmesan and squash, then toss with pasta.
6. Garnish with more Parmesan and serve.
And, if you’d like the prosciutto and pea version, just sub in 6 oz prosciutto, cut in ribbons, for the bacon and 2 cups of green peas for the roasted squash.
Either version is a quick (less than 30 minute prep), family-pleasing meal!