Penne with Butternut Squash, Bacon and Sage

Penne with Butternut Squash, Bacon and Sage might be just the main course you are searching for. This recipe makes 6 servings with 460 calories, 19g of protein, and 17g of fat each. For $1.85 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 102 people were impressed by this recipe. It is brought to you by Cookie Monster Cooking. A mixture of garlic, lemon juice, dry white wine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is amazing. Butternut Squash Risotto with Bacon, Maple and Sage, Butternut Squash & White Bean Puree with Bacon-Sage Croutons, and Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Place a 12-inch skillet over medium heat. Add in 1 tablespoon of the olive oil. When hot, add in the butternut squash chunks. Cook for about 15 to 20 minutes, stirring occasionally, until the squash is spotty brown. Transfer the chunks to a bowl and set aside.With the skillet still over medium heat, add in the remaining 1 tablespoon olive oil, green onions, garlic and nutmeg. Cook for about 1 to 2 minutes, until the green onions are softened. Add in the flour and cook for 1 minute, stirring frequently. Slowly pour in the chicken broth and wine, scraping up any browned bits from the bottom of the pan.Next, add back in the butternut squash. Bring the mixture to a simmer and cook for about 10 to 15 minutes, until the squash is tender and the sauce has thickened a bit. Do not stir often or the squash will start to fall apart.Meanwhile, cook the pasta according to the package directions. Reserve about ¼ cup of the cooking water, then drain and set aside.When the squash is finished cooking, turn off the heat. Add in the parmesan, cream cheese, sage, lemon juice and salt/pepper to taste. Gently stir until combined. Add the pasta to the skillet. Use the reserved cooking water, as needed, to loosen the pasta. Top with the chopped walnuts and bacon.

 

Step by step:

1. Place a 12-inch skillet over medium heat.

2. Add in 1 tablespoon of the olive oil. When hot, add in the butternut squash chunks. Cook for about 15 to 20 minutes, stirring occasionally, until the squash is spotty brown.

3. Transfer the chunks to a bowl and set aside.With the skillet still over medium heat, add in the remaining 1 tablespoon olive oil, green onions, garlic and nutmeg. Cook for about 1 to 2 minutes, until the green onions are softened.

4. Add in the flour and cook for 1 minute, stirring frequently. Slowly pour in the chicken broth and wine, scraping up any browned bits from the bottom of the pan.Next, add back in the butternut squash. Bring the mixture to a simmer and cook for about 10 to 15 minutes, until the squash is tender and the sauce has thickened a bit. Do not stir often or the squash will start to fall apart.Meanwhile, cook the pasta according to the package directions. Reserve about ¼ cup of the cooking water, then drain and set aside.When the squash is finished cooking, turn off the heat.

5. Add in the parmesan, cream cheese, sage, lemon juice and salt/pepper to taste. Gently stir until combined.

6. Add the pasta to the skillet. Use the reserved cooking water, as needed, to loosen the pasta. Top with the chopped walnuts and bacon.

Nutrition Information:

covered percent of daily need