Butternut Squash Pasta
 
 
Ingredients
  • 1 lb. pasta (I used gemelli, but any short, curly pasta will work)
  • 1 medium butternut squash
  • ¼ lb bacon (about 3 - 4 slices) thinly sliced
  • 1 medium shallot, finely diced
  • 4 garlic cloves, finely diced
  • ¼ cup thinly sliced sage (plus a little extra for garnish)
  • ½ cup freshly grated Parmesan cheese (plus a little extra for garnish)
  • ¼ tsp. crushed red pepper flakes
  • Salt and pepper, to taste
Instructions
  1. Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving the cooking liquid.
  2. Peel butternut squash, slice in half, and scoop out seeds and pulp. Shred squash on a box grater or in the food processor fitted with the coarse grating blade.
  3. In a large skillet, cook bacon over medium heat until crisp, about 5 - 7 minutes. Remove bacon from skillet with a large slotted spoon and reserve. Discard all but 1 tbsp. rendered bacon fat and cook shallots and garlic over medium heat, stirring regularly, until softened, about 3 minutes. Add squash and sage and cook until squash begins to brown, about 4-5 minutes.
  4. Add pasta, Parmesan cheese, and ½ cup of pasta cooking liquid and stir to coat. Continuing stirring and adding pasta liquid, a few tablespoons at a time, until sauce fully coats the pasta. Stir in reserved bacon. Divide among bowls and garnish with additional Parmesan and sage.
Recipe by Allons-Eat! at https://www.allonseat.com/butternut-squash-pasta/