Everything is better with bacon – why not pasta?
4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
1 medium onion, diced
1 clove garlic, smashed with the flat side of a large knife
1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
Salt and freshly ground pepper
1 1/2 cups low-sodium canned chicken broth
1/2 pound corkscrew-shape pasta, such as fusilli or rotini
1/4 cup finely grated Parmesan cheese
- Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes.
- Using a slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet.
- Add onion, and cook until just softened, 3 to 5 minutes.
- Add garlic, and cook until softened, 2 to 3 minutes.
- Stir in squash; season with salt and pepper.
- Add broth, and bring to boil.
- Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic.
- Use a potato masher or whisk to mash squash in skillet.
- Meanwhile, bring a large pot of water to a boil; add salt.
- Add pasta, and cook according to package instructions; drain.
- Stir pasta and bacon into squash mixture.
- Sprinkle with cheese.
Food Mingle Blog Alternatives and Substitutions:
- Next time, I will add more cheese and more garlic to amp up the flavor.
- Instead of bacon, you can substitute ham or pancetta.
Yield: 4 servings