- 2 cups butternut squash, diced in 1/2 in cubes
- 2 Tbsp olive oil
- sprinkle salt, coarse grain
- 8 oz Hodgson Mill Whole Wheat Penne
- 5 thick slices bacon, diced
- 3 tsp garlic, minced
- 1/2 cup parmesan, grated
- 2 Tbsp sage, chopped, fresh
- balsamic vinegar, for drizzling
Preheat oven to 450ºF. Line a baking sheet with aluminum foil, then toss squash with balsamic vinegar, olive oil and salt on the sheet.Roast for 15 to 20 minutes or until the squash is tender, stirring/turning once. Set aside.
Cook the pasta in a large pot of water according to package directions. Reserve one cup of the cooking water for later, ten draining the pasta. Cover an dkeep warm.
In a large skillet over medium heat, sauté the bacon until fat is rendered and bacon is crisp. Drain bacon on a paper towel-lined plate and set aside.
Pour out all but one tablespoon of bacon drippings from the skillet and add garlic. Reduce heat and cook garlic for a minute, until lightly browned and fragrant. Add the roasted squash, bacon and pasta to the skillet with the garlic and toss everything together. Add reserved cooking water, a little at a time, to the pasta mixture if sauce is too thick (you may not need all of it) Warm again over low heat if necessary. Serve warm with chopped sage, Parmesan cheese, and a sprinkle of balsamic vinegar if desired.
Makes 6-8 servings
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