Butternut Squash Bacon, Sage Fettucine
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • 2 tbsp olive oil
  • 6 oz bacon, diced
  • 1 small package of sage leaves
  • 1lb butter nut squash, cubed
  • 1 shallot, minced
  • 2 cloves of garlic
  • 2 cups of chicken broth
  • 1 tbsp better than bouillon chicken
  • 1 pkg of fettucine pasta
  • 1/2 cup Parmesan cheese, plus a little for serving
  1. Bring a large pot of salted water to a boil.
  2. Heat the oil in a large skillet over medium high heat.
  3. Add bacon to pan and cook until crisp
  4. Add sage leaves ,toss to coat. Cook for 1-2 minutes until crisp.
  5. Remove everything from the pan and set a side.
  6. Remove excess bacon dripping if you think there is to much.
  7. add the squash, shallots and garlic to the skillet.
  8. Season with salt and pepper and cook,
  9. Stirring occasionally, until the shallots are translucent, 5-8 minutes.
  10. Add the broth and boullion , reduce heat, and simmer until squash is soft and liquid is reduced by half, 15-20 minutes.
  11. Let cool slightly , then puree in a blender until smooth. Taste for salt and pepper.
  12. Cook pasta according to package. Drain, reserving 1 cup of pasta water
  13. Combine the pasta ,squash puree and 1./4 cup of pasta water and cook over medium heat.
  14. Toss and add more pasta water as needed until pasta is nicely coated about 2 minutes.
  15. Mix in cheese
  16. Serve topped with bacon and sage and extra cheese
  17. Serve and enjoy!
Nice family meal. Comfort food creamy and taste great.