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Pasta with Butternut Squash, Bacon, and Brown Butter
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent butternut squash pasta with crispy bacon, savory brown butter, and fragrant sage. Perfect for dinner or entertaining guests!
Ingredients:
  • 1 pound butternut squash, cut into 1/2-inch cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon Morton’s kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 pound pasta, such as penne, rigatoni, or other short-shaped pasta
  • 8 ounces bacon (7 to 8 slices, depending on how thickly they are cut)
  • 1/4 cup sliced shallots
  • 1 stick unsalted butter (4 ounces/8 tablespoons)
  • 4 to 5 sage leaves
  • 1/4 cup freshly grated Parmesan cheese
Instructions:
  • Preheat your oven to 425°F for the perfect cooking temperature.
  • Prepare the squash: Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, tossing halfway through, until squash is tender and edges are golden brown.
  • Prepare the pasta: Boil a large pot of salted water and cook the pasta until al dente, following the package directions. Drain and set aside.
  • Cook the bacon in a large, deep skillet over medium heat until crispy. Place on paper towels to drain after cooking.
  • Cook the shallots: Return the skillet to the stove with the heat off. Leave about 2 tablespoons of bacon grease in the skillet. Add the shallots and let them cook in the residual heat to avoid burning. If needed, turn the heat to medium-low and cook for a few minutes until soft and fragrant. Transfer shallots to a large bowl.
  • Once the bacon has cooled, chop it into small pieces using kitchen scissors or a chef's knife. Mix it with the shallots in a large bowl, or use the stockpot from cooking the pasta. Add the pasta and mix well. Once the roasted squash is ready, gently toss it with the rest of the ingredients in the bowl.
  • To brown the butter, melt it in a small saucepan over medium heat. Stir continuously to prevent burning. Once it crackles, foams, and gives off a nutty aroma with a caramel/amber color, add the sage. Remove from heat as the sage leaves begin to curl. Pour the fragrant butter and sage into the bowl with the other ingredients.
  • Combine the ingredients and gently toss with a wooden spoon. Adjust seasoning with salt and pepper as desired. Serve immediately, sprinkled with freshly grated cheese. For added indulgence, include a knob of unsalted butter, a drizzle of extra virgin olive oil, or a bit of reserved bacon grease. Leftovers can be kept for 2 to 3 days and reheated well on low heat with a touch of olive oil or water. Avoid microwaving to maintain the pasta's texture.

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