Pasta with Butternut Squash Sauce
Servings
4Serving size
2 ounces pasta with sauce and 1/4 ounce cheeseThis recipe can be multiplied. Once assembled, this recipe does not make very good leftovers. The sauce alone, however, will keep well, refrigerated, for 3-5 days and can easily be made in advance.
Ingredients
| 1 1/2 pound Butternut squash (about 1 medium) |
| 1/2 cup 2% milk |
| 1/4 tsp. Salt |
| 1 tsp. Dried marjoram |
| 1 to taste Black pepper |
| 4 quart Water |
| 8 ounce Whole Wheat Linguine (or gluten-free pasta) |
| 2 tsp. Olive oil |
| 2 slice raw Bacon (diced) |
| 1 large White onions (thinly sliced) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Cut the squash in half lengthwise and scoop out the seeds.
Place the squash in a large skillet cut side down and place the skillet in the oven.
Roast for 45 minutes. Remove and let cool to the touch.
Peel the skin off of the squash and discard. Place the flesh in a large mixing bowl.
Add the milk, salt, marjoram, and pepper.
Using a large whisk, blend until smooth.
Place the sauce in a saucepan over low heat. Stir occasionally.
Place the water in a large stock pot over high heat.
After the water is boiling add the pasta. Stir and cook on a slow boil.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat.
Add the diced bacon and cook for about 3 minutes. (The bacon does not need to become crispy.)
Add the sliced onion and cook for about 5 minutes, stirring frequently.
When the pasta is done, drain it, then add the pasta to the pan with the onions and bacon.
Toss well to mix the pasta with the bacon and onions, then divide between 4 bowls.
Top with the warm butternut squash sauce and then the cheese. Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
The blend of flavors in this dish is perfect: savory bacon, roasted butternut, sweet onions, slightly bitter marjoram, and creamy cheese come together in a truly delicious dish. To save time, you can easily make the sauce in advance, then refrigerate until needed.