Butternut Squash Pasta
Ingredients
The pasta
The sauce
-
6
slices
bacon, chopped
-
½
cup
onion, finely diced
-
1½
teaspoons
garlic, minced
-
1½
cups
butternut squash puree
-
¼
cup
heavy cream
-
⅓
cup
freshly grated parmesan cheese
-
to taste
salt
-
to taste
black pepper
-
2
tablespoons
chopped parsley
Instructions
- 1. Boil salted water and cook the spaghetti until al dente.
- 2. In a skillet, cook the bacon until crisp, then remove and drain excess fat.
- 3. Add onion to the skillet and cook until softened, then add garlic and cook briefly.
- 4. Stir in butternut squash puree and heavy cream, seasoning with salt and pepper.
- 5. Simmer the sauce until heated and slightly thickened, then stir in parmesan cheese.
- 6. Drain the pasta, reserving some cooking liquid, and return it to the pot.
- 7. Combine the pasta with the butternut squash sauce, adding reserved cooking liquid if needed.
- 8. Top with reserved bacon and parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
508
Total fat
17g
Total carbohydrates
58g
Total protein
48g
Sodium
422mg
Cholesterol
45mg
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