Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta for the soul! That’s how the saying goes, right? This is the cozy Sunday supper recipe you need to top off a perfect fall weekend.
Ingredients
- 1/4 cup salted butter
- 2 Tbsp. olive oil
- 1 cup chopped bacon
- 3 cloves garlic
- 1 Tbsp. chopped sage
- 6 cups butternut squash
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1 lb. pasta
- 1/2 cup grated parmesan
Directions
Cook bacon in a pan over medium heat. Remove from pan and transfer to a paper towel lined plate. Set aside.
Melt butter in a pot and melt over medium heat. Add olive oil, garlic, and sage and cook until golden about 1 minute. Add cubed butternut squash, broth, salt, and pepper to the pot. Bring to a simmer and cover to cook until squash is fork tender, about 15 to 20 minutes.
Transfer squash mixture to a blender. Cover top with a kitchen towel to let steam escape. Puree until smooth, about 1 minute.
Meanwhile, bring a large pot of salted water to a boil. Reduce heat to a simmer and add pasta. Cook 1 minute less than package instructions. Drain pasta reserving 1/2 cup of pasta water.
Bring pot back to medium heat. Add squash sauce, heavy cream, cooked pasta, 1/4 cup of pasta water, and parmesan cheese. Stir gently until sauce slightly thickens and coats pasta. *Add more pasta water to reach desired consistency and season with salt and pepper to taste.
Serve topped with chopped sage, parmesan cheese, and chopped bacon.
