A perfect weeknight dinner, this pasta with butternut squash and bacon is warm and comforting.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Main Course, Pasta
Cuisine: American, Italian
Keyword: healthy
Servings: 2
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Ingredients
1small butternut squash3/4 pound, peeled and cut into 1/2-inch pieces
1 1/2tablespoonsextra-virgin olive oil
Kosher salt and black pepperas needed
1/2pounddried campanelle or farfalle pasta
1/4poundbacon or pancettadiced
2shallotsthinly sliced
2clovesgarlicminced
3/4cupheavy cream
2/3cupgrated Parmesan cheese
2tablespoonschopped parsley
Chili flakesfor garnish
Instructions
Heat oven to 425 degrees. Toss squash with oil and season with salt and pepper. Roast, tossing occasionally, until squash are golden and tender, about 35 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
Lower the heat to medium and add shallots. Cook in remaining bacon fat until softened, about 7-10 minutes. Add garlic and cook until fragrant, 2 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
Stir in pasta, squash and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve sprinkled with chili flakes and plenty of black pepper on top