Creamy Butternut Squash Pasta with Bacon
Ingredients
The sauce
-
3
strips
applewood bacon
-
2
tablespoons
butter
-
1
cup
diced red onion
-
1
clove
garlic
-
3
cups
butternut squash cubes
-
1
cup
low sodium chicken stock
-
1½
tablespoons
diced fresh sage
-
1½
tablespoons
diced fresh thyme
-
1
cup
2% milk (or almond milk)
-
to taste
salt
The pasta
-
12
oz.
gluten free thin spaghetti pasta
Instructions
- Sauté butter and red onion in a large skillet until slightly soft.
- Add garlic and sauté for 30 seconds, then add butternut squash, chicken stock, sage, and thyme. Stir and cover, cooking until the squash is fork tender.
- Transfer the mixture to a food processor, add milk and salt, and puree until smooth.
- In a separate skillet, cook diced bacon until crispy, then drain on a paper towel.
- Boil water in a large pot, cook gluten free pasta according to package directions, then drain.
- Combine the pasta with the butternut squash sauce, toss gently, and top with crispy bacon before serving.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
8g
Total carbohydrates
55g
Total protein
12g
Sodium
128mg
Cholesterol
18mg
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