Butternut Squash Pasta with Bacon and Sage

First, bring a large pot of salted water to a boil. Cook the Penne Pasta (8 oz) according to the package instructions until al dente. Reserve 2 cups of pasta water, drain, and set aside.

Preheat your oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper. Then, Toss the Butternut Squash (1 bag) in Olive Oil (2 Tbsp) and Salt (to taste), then spread them out in a single layer on the prepared baking sheet.

Roast the butternut squash in the preheated oven for about 15 minutes, or until it becomes tender and lightly browned.

In a large skillet with a splash of water, cook the Bacon (8 slices) over medium heat, allow the water to boil and cook off and the bacon to become crispy. Remove the bacon and place it on a plate lined with paper towels to absorb excess grease. Cut the bacon into bite-sized pieces. Leave about 1 Tbsp of bacon fat in the pan.

Add the Sage Leaves (15), Shallots (2), and Garlic (3 cloves) to the same pan with the remaining bacon fat. Sauté them over medium heat until they become translucent and fragrant, about 2 minutes.

Once fragrant, add in the Dry White Wine (1/2 cup) and allow to deglaze, then stir in the Kemps Half & Half (1 cup) and bring the mixture to a gentle simmer. Let it cook for a few minutes to thicken slightly.

Add the roasted butternut squash to the skillet and gently stir to combine with the sauce. Cook for an additional 2 minutes to heat through.

Add the cooked penne pasta and diced bacon to the skillet, adding a Tbsp of reserved pasta water at a time, and toss together the sauce until a silky, creamy sauce is formed.

Remove the skillet from the heat and grate the Parmesan Cheese (1/3 cup) over the pasta. Toss again to combine and allow the residual heat to melt the cheese.

Season with Salt (to taste). Divide the butternut squash pasta into serving bowls and garnish with some more sage leaves and grated parmesan. Serve immediately and enjoy!