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<\/p>\nI am continuing my one skillet challenge and am loving it so far! In keeping with my love of fall, I thought this pasta dish with bacon and butternut squash would be a good recipe to try and I am so glad I did. This one is definitely a keeper. My family loved it! It’s creamy but not too heavy, and the flavor of the bacon, crispy sage leaves and butternut squash is just heavenly. <\/p>\n
Here’s what you’ll need: 1 lb cubed butternut squash, 3 T extra virgin olive oil, salt and pepper, 12 oz fettuccine, 4 slices bacon, 6 sage leaves, 2 cloves minced garlic, 1\/3 c broth, 2\/3 c heavy cream, 1\/4 grated Parmesan, 9 oz shredded fontina cheese<\/p>\n
First, preheat your oven to 400. Spread the squash in a single layer on a large baking sheet. Toss with 2 T olive oil until evenly coated and season with salt and pepper. Bake for about 30 minutes. You can do this ahead of time if you want – even the day before. Also, if you want to use a shortcut here, you could just buy a bag of frozen butternut squash already cubed. You could just heat it and toss it in olive oil, salt and pepper.<\/p>\n
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Cook the fettuccine according to directions on the package, drain and set aside.<\/p>\n
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Cook the bacon. I always cook my bacon in the oven. I love how it’s less messy and it cooks so evenly and I can get it as crispy as I want, but cook it however you like to cook bacon. However you cooked it, you need to save a little bit (I’d say 1-2 Tablespoons) of the grease. <\/p>\n
Heat your grease in the skillet over medium heat and fry the sage leaves until crispy – about a minute on each side. Here’s how they look before and after.<\/p>\n
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Set the sage aside with the bacon and wipe your skillet clean. <\/p>\n
Put the skillet back onto the heat and add a Tablespoon of olive oil. Stir in garlic and cook until fragrant, about 1 minute. <\/p>\n
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Pour in the broth and heavy cream and bring to a simmer. Stir in the parmesan and the pasta. Then add the fontina and toss until all the cheese is melted and the pasta is fully coated. I turned the heat off at this point. When the pasta is fully coated and the cheese is melted, add the bacon (I just crumbled it a bit), the sage leaves and the squash and give it a good mix.<\/p>\n
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Here’s what you end up with…<\/p>\n
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You guys, it’s SO GOOD. Trust me, you need to try this. Make it on a cool fall night. You’ll be glad you did.<\/p>\n
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