Butternut Squash Pasta with Bacon

Butternut Squash Pasta with Bacon is a side dish that serves 8. One serving contains 378 calories, 13g of protein, and 18g of fat. For $1.21 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 559 people have made this recipe and would make it again. Head to the store and pick up spinach leaves, salt and pepper, fresh sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Emily Bites. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is tremendous. If you like this recipe, take a look at these similar recipes: Pasta With Butternut Squash and Bacon, Roasted Butternut Squash and Bacon Pasta, and Cheesy Butternut Squash Pasta with Bacon.

Servings: 8

 

Ingredients:

3 cups chopped (into ½” cubes) peeled and seeded butternut squash

2 cups low sodium fat free chicken broth

1 tablespoon sliced fresh sage

2 garlic cloves, minced

1 tablespoon olive oil

1 small onion, chopped

1 ½ oz finely shredded Parmesan cheese

12 oz dry linguine pasta

Salt and black pepper

2 cups torn fresh spinach leaves

8 slices uncooked center cut bacon, chopped

Equipment:

slotted spoon

paper towels

frying pan

pot

blender

Cooking instruction summary:

Place the chopped bacon in a large saute pan and bring over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a stack of paper towels to drain. Discard the bacon grease and wipe the pan clean. Add the olive oil to the saute pan and bring over medium-high heat. Once the oil is hot, add the sliced sage and toss in the oil. Cook for 1 minute and then use a slotted spoon to remove the sage to the paper towels to drain. Add the onion and squash to the oil in the pan and sprinkle with salt and pepper. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic, stir and cook for another minute until the garlic is fragrant. Add the broth to the pan and bring the contents to a boil. Cover the pan and reduce the heat to a simmer for 15-20 minutes until the squash is tender. While the squash is cooking, bring a separate pot of water to a boil and cook the linguine according to package instructions until al dente. *Remove one cup of the cooking liquid and set aside before draining the pasta* When the squash is tender, allow it to cool for a couple minutes and then transfer the contents of the pan to a blender. Puree in the blender until smooth and combined. Add salt and/or pepper to taste if needed. Combine the cooked, drained pasta, the squash sauce from the blender, cup of the reserved cooking liquid and the fresh spinach back in the saute pan and stir. Cook over medium heat, stirring occasionally, for 2-3 minutes until the spinach is wilted and the contents are heated through. Add additional reserved cooking liquid as desired for the sauce to coat the pasta (I added another cup or so). Stir in the parmesan cheese until melted and well combined. Top with the bacon and sage and serve.

 

Step by step:


1. Place the chopped bacon in a large saute pan and bring over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a stack of paper towels to drain. Discard the bacon grease and wipe the pan clean.

2. Add the olive oil to the saute pan and bring over medium-high heat. Once the oil is hot, add the sliced sage and toss in the oil. Cook for 1 minute and then use a slotted spoon to remove the sage to the paper towels to drain.

3. Add the onion and squash to the oil in the pan and sprinkle with salt and pepper. Stir to coat and cook for about 7 minutes, stirring occasionally.

4. Add the garlic, stir and cook for another minute until the garlic is fragrant.

5. Add the broth to the pan and bring the contents to a boil. Cover the pan and reduce the heat to a simmer for 15-20 minutes until the squash is tender.

6. While the squash is cooking, bring a separate pot of water to a boil and cook the linguine according to package instructions until al dente. *

7. Remove one cup of the cooking liquid and set aside before draining the pasta*

8. When the squash is tender, allow it to cool for a couple minutes and then transfer the contents of the pan to a blender. Puree in the blender until smooth and combined.

9. Add salt and/or pepper to taste if needed.

10. Combine the cooked, drained pasta, the squash sauce from the blender, cup of the reserved cooking liquid and the fresh spinach back in the saute pan and stir. Cook over medium heat, stirring occasionally, for 2-3 minutes until the spinach is wilted and the contents are heated through.

11. Add additional reserved cooking liquid as desired for the sauce to coat the pasta (I added another cup or so). Stir in the parmesan cheese until melted and well combined. Top with the bacon and sage and serve.


Nutrition Information:

Quickview
377k Calories
13g Protein
18g Total Fat
40g Carbs
19% Health Score
Limit These
Calories
377k
19%

Fat
18g
28%

  Saturated Fat
6g
38%

Carbohydrates
40g
13%

  Sugar
2g
3%

Cholesterol
27mg
9%

Sodium
760mg
33%

Get Enough Of These
Protein
13g
26%

Vitamin A
6339IU
127%

Copper
2mg
124%

Selenium
37µg
53%

Vitamin K
38µg
36%

Manganese
0.67mg
34%

Phosphorus
200mg
20%

Vitamin C
14mg
17%

Vitamin B3
3mg
16%

Vitamin B6
0.28mg
14%

Vitamin B1
0.21mg
14%

Magnesium
55mg
14%

Potassium
433mg
12%

Calcium
116mg
12%

Fiber
2g
11%

Folate
39µg
10%

Vitamin E
1mg
9%

Zinc
1mg
9%

Iron
1mg
8%

Vitamin B5
0.71mg
7%

Vitamin B2
0.11mg
7%

Vitamin B12
0.36µg
6%

Vitamin D
0.17µg
1%

covered percent of daily need
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