Ingredients: |
Ingredients: 5 slices good quality bacon, diced
3 Tbsp. fresh sage leaves
1 small onion, diced
1 clove garlic, crushed
3 1/2 c. diced (peeled) butternut squash
1 1/2 c. chicken stock
2/3 c. grated fresh parmesan
salt and pepper to taste
12 oz. linguine pasta
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Directions: |
Directions:1. In a heavy saucepan over medium heat, cook the bacon until browned (it should still be soft, not too crispy). Add the sage leaves and cook for approximately 2 minutes, until the sage leaves are crispy. Remove the bacon and the sage leaves with a slotted spoon and set aside.
2. Using the same pan, add the onion and cook for 2 minutes. Add the garlic and cook for another 2 minutes, stirring (add a bit of chicken stock if the pan is browning and drying out). Add the butternut squash and the chicken stock, stir, cover and simmer for approximately 20 minutes or until the squash is soft and cooked through.
3. Meanwhile, bring a large pot of salted water to a boil for the pasta. Add the pasta once the water has boiled and cook until al dente. Have your pureed squash mixture (below) ready.
4. Transfer the squash mixture to a bowl and, using an immersion blender, blend until smooth. Be careful not to burn yourself! Place the squash mixture back into the pan and add the bacon and sage leaves (reserve a couple of sage leaves for garnish) along with the parmesan cheese and salt and pepper.
5. Using a set of tongs, add the pasta to the pan along with 1/2 cup of the pasta water. Mix together with the tongs, adding more pasta water if needed to make it a smooth, velvety sauce.
6. Serve immediately with the extra sage leaves and some extra fresh grated parmesan as garnish.
Serves 4 |
This recipe for Butternut Squash Carbonara is from