Cheesy Pasta with Squash and Bacon

SavvyMom June 30, 2016
Cheesy Pasta with Squash and Bacon

You’ll Need

  • 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

  • 1
    Preheat 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.
  • 2
    Bring a pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta and place back into the pot.
  • 3
    While 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.
  • 4
    Add cheese and nutmeg to the sauce and stir until cheese is melted. Season with salt and pepper.
  • 5
    Pour 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.
  • 6
    Peel 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.
  • 7
    Bring to a boil. Cover and reduce heat to low and simmer for 15–20 minutes or until squash is fork-tender.
  • 8
    Remove pot from stove and puree squash using an immersion blender.

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