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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Squash, bacon and sage pasta Recipe

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This recipe for Squash, bacon and sage pasta is from The Ullmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes
1/2 cup diced yellow onion
1 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
Kosher salt and freshly ground pepper, to taste
1/2 lb. orecchiette, penne or fusilli
4 thick-cut apple wood-smoked bacon slices, chopped
1 Tbs. chopped fresh sage
1/4 cup pine nuts, lightly toasted
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Directions:
Preheat an oven to 400°F.

On a rimmed baking sheet, toss together the squash, onion and olive oil, then spread the squash mixture in a single layer. Cut 1 Tbs. of the butter into bits and dot the squash evenly. Season with salt and pepper. Roast, rotating the pan front to back about halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water. Cover the pasta to keep it hot.

Meanwhile, heat a large sauté pan over medium heat. Add the bacon and sauté until most of its fat is rendered and the bacon is crisp on the edges but still chewy at the center, 4 to 5 minutes. Pour off all but 1 Tbs. of the fat and return the pan to medium-high heat. Add the sage and sauté for 30 seconds. Add the squash and cook, stirring occasionally, until heated through, about 2 minutes. Stir in the pine nuts.

Add the hot pasta, the remaining 2 Tbs. butter and 1/4 cup of the hot pasta water and stir to combine. If the pasta seems dry, stir in a little more pasta water. Season with salt and pepper. Transfer to a warmed serving dish and sprinkle the cheese on top. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes
Personal Notes:
Personal Notes:
Savory Fall Yumminess! Easy meal!

 

 

 

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