- 4 slices of bacon
- 1 package of pasta (shells, rotini and penne work well)
- 3 Tbsp butter
- 3 Tbsp flour
- 1 cup milk
- 1 cup squash puree
- 1 cup grated cheddar cheese
- ½ tsp grated nutmeg
- ½ tsp kosher salt
- ½ tsp white pepper
- Optional: panko or breadcrumbs
- 1 small butternut squash
- 2 cups chicken or vegetable stock, or enough to cover squash by 1"
Prep and Cook
- 1Preheat oven to 400°F. Line a baking sheet with foil, place bacon on sheet and cook in the preheated oven for 8 minutes, or until crispy. Remove from oven and allow to cool. Crumble into small bits and set aside.
- 2Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta and place back into the pot.
- 3While pasta is cooking, melt butter in a medium saucepan set over medium-high heat. When melted, add flour and cook for 2 minutes, stirring constantly. Add milk and squash puree and cook until thickened. If the sauce is too thick add milk, ¼ cup at a time, until it reaches desired thickness.
- 4Add cheese and nutmeg to the sauce and stir until cheese is melted. Season with salt and pepper.
- 5Pour sauce over cooked pasta, add crumbled bacon, reserving a small amount. Mix well to combine, serve in bowls and garnish with remaining bacon. If desired, sprinkle breadcrumbs over pasta and bake in a 350°F oven for 10 minutes.
- 6Peel squash and slice in half lengthwise. Using a large spoon, remove seeds and discard. Chop squash into 1” cubes and place in a medium saucepan. Add sage and cover with stock.
- 7Bring to a boil. Cover and reduce heat to low and simmer for 15–20 minutes or until squash is fork-tender.
- 8Remove pot from stove and puree squash using an immersion blender.
Tagged under: pasta,bacon,pasta and bacon