Butternut Squash Pasta with Bacon
Butternut Squash Pasta with Bacon is a side dish that serves 8. One serving contains 378 calories, 13g of protein, and 18g of fat. For $1.21 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 559 people have made this recipe and would make it again. Head to the store and pick up spinach leaves, salt and pepper, fresh sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Emily Bites. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is tremendous. If you like this recipe, take a look at these similar recipes: Pasta With Butternut Squash and Bacon, Roasted Butternut Squash and Bacon Pasta, and Cheesy Butternut Squash Pasta with Bacon.
Servings: 8
Ingredients:
3 cups chopped (into ½” cubes) peeled and seeded butternut squash
2 cups low sodium fat free chicken broth
1 tablespoon sliced fresh sage
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 ½ oz finely shredded Parmesan cheese
12 oz dry linguine pasta
Salt and black pepper
2 cups torn fresh spinach leaves
8 slices uncooked center cut bacon, chopped
Equipment:
slotted spoon
paper towels
frying pan
pot
blender
Cooking instruction summary:
Place the chopped bacon in a large saute pan and bring over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a stack of paper towels to drain. Discard the bacon grease and wipe the pan clean. Add the olive oil to the saute pan and bring over medium-high heat. Once the oil is hot, add the sliced sage and toss in the oil. Cook for 1 minute and then use a slotted spoon to remove the sage to the paper towels to drain. Add the onion and squash to the oil in the pan and sprinkle with salt and pepper. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic, stir and cook for another minute until the garlic is fragrant. Add the broth to the pan and bring the contents to a boil. Cover the pan and reduce the heat to a simmer for 15-20 minutes until the squash is tender. While the squash is cooking, bring a separate pot of water to a boil and cook the linguine according to package instructions until al dente. *Remove one cup of the cooking liquid and set aside before draining the pasta* When the squash is tender, allow it to cool for a couple minutes and then transfer the contents of the pan to a blender. Puree in the blender until smooth and combined. Add salt and/or pepper to taste if needed. Combine the cooked, drained pasta, the squash sauce from the blender, cup of the reserved cooking liquid and the fresh spinach back in the saute pan and stir. Cook over medium heat, stirring occasionally, for 2-3 minutes until the spinach is wilted and the contents are heated through. Add additional reserved cooking liquid as desired for the sauce to coat the pasta (I added another cup or so). Stir in the parmesan cheese until melted and well combined. Top with the bacon and sage and serve.
Step by step:
1. Place the chopped bacon in a large saute pan and bring over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a stack of paper towels to drain. Discard the bacon grease and wipe the pan clean.
2. Add the olive oil to the saute pan and bring over medium-high heat. Once the oil is hot, add the sliced sage and toss in the oil. Cook for 1 minute and then use a slotted spoon to remove the sage to the paper towels to drain.
3. Add the onion and squash to the oil in the pan and sprinkle with salt and pepper. Stir to coat and cook for about 7 minutes, stirring occasionally.
4. Add the garlic, stir and cook for another minute until the garlic is fragrant.
5. Add the broth to the pan and bring the contents to a boil. Cover the pan and reduce the heat to a simmer for 15-20 minutes until the squash is tender.
6. While the squash is cooking, bring a separate pot of water to a boil and cook the linguine according to package instructions until al dente. *
7. Remove one cup of the cooking liquid and set aside before draining the pasta*
8. When the squash is tender, allow it to cool for a couple minutes and then transfer the contents of the pan to a blender. Puree in the blender until smooth and combined.
9. Add salt and/or pepper to taste if needed.
10. Combine the cooked, drained pasta, the squash sauce from the blender, cup of the reserved cooking liquid and the fresh spinach back in the saute pan and stir. Cook over medium heat, stirring occasionally, for 2-3 minutes until the spinach is wilted and the contents are heated through.
11. Add additional reserved cooking liquid as desired for the sauce to coat the pasta (I added another cup or so). Stir in the parmesan cheese until melted and well combined. Top with the bacon and sage and serve.
Nutrition Information:
covered percent of daily need
