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RECIPE
10 INGREDIENTS15 STEPS45MIN

Butternut Squash Bacon Pasta

5.0
2 Ratings
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Nothing beats the holy trinity of butternut squash, bacon, and browned butter. Combined with sage and pasta make this a warm and hearty meal that will brighten anyone's spirits.

45MIN

Total Cooking Time

10

Ingredients
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1/2 tsp
Freshly Ground Black Pepper
4 1/3 cups
Penne Pasta
Rigatoni or any Short-Shaped Pasta
8 oz
1/4 cup
Shallots , sliced
1/2 cup
to taste
Parmesan Cheese , freshly grated
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Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Peel and chop the Butternut Squash (3 cups) into cubes.
Step 3
In a bowl, combine the butternut squash with Olive Oil (2 Tbsp) , Kosher Salt (1 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Stir to coat.
Step 4
Spread the squash on a baking sheet and roast for 20 minutes, tossing half way through to evenly cook. When it’s ready, the squash will be soft and some of the edges will have browned.
Step 5
While the squash is roasting, slice the Shallots (1/4 cup) and set aside.
Step 6
To brown the butter, melt the Butter (1/2 cup) in a saucepan over medium heat. Continuously stir and watch it to make sure it does not burn. The butter will start to foam and smell nutty and the color will turn amber.
Step 7
Once the butter is slightly brown, add the Sage Leaves (4) . Remove the saucepan from the heat as soon as the sage leaves start to curl. Set aside.
Step 8
Place the Bacon (8 oz) in a cold skillet and cook over medium heat until crispy.
Step 9
Remove the bacon from the skillet and drain on paper towels.
Step 10
Place the skillet back on the stove, but with the heat turned off. Keep 2 tablespoons of the bacon grease in the skillet. Add the shallots to the skillet and cook in the residual heat from the skillet; this helps prevent the shallots from burning. Transfer the cooked shallots to a large bowl.
Step 11
Bring a large pot of salted water to boil and cook the Penne Pasta (4 1/3 cups) to al dente, or according to package directions.
Step 12
Drain the pasta and then pour it back into the large pot.
Step 13
Combine the butternut squash, shallots, bacon, and browned butter with the pasta. Stir to combine.
Step 14
Divide the pasta into bowls.
Step 15
Garnish with Parmesan Cheese (to taste) . Enjoy!

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