Bacon and Butternut Pasta

Now that we are officially a two-person butternut-squash-loving household, I’m going to get all I can out of it! This pasta was so good. I love how the sweetness of the butternut combined with the saltiness of the bacon…mmm. Anything with bacon is good for you, right? And blue cheese (my obsession lately). This was pretty low-cal, too, which was a nice plus. Definitely something we would make again! And pretty easy, as well.

We love any recipe that lets us use the cast-iron skillet!

Toss, toss, toss!

Deliciousness. With homemade crusty bread on the side (recipe to come!).

Bacon and Butternut Pasta

Recipe courtesy Cooking Light

3 1/4 teaspoons salt, divided
8 ounces fettuccini pasta, uncooked (we used bow-tie)
2 slices bacon (subbed with Canadian bacon and it worked great!)
2 tablespoons butter
3 cups 1/2-inch cubed peeled butternut squash
2 cloves garlic, minced
1/2 cup crumbled blue cheese
1/2 cup sliced green onions

Bring 3 quarts water and 1 T. salt to boil in large saucepan. Add pasta; cook 8 minutes. Drain and reserve 1/3 c. cooking liquid.

Cook bacon in large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t. drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium high. Add squash; saute 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in 1/4 t. salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.


~ by spontaneoustruth on November 9, 2010.

One Response to “Bacon and Butternut Pasta”

  1. Chase and i always make Butternut squash risotto on Halloween, but he had to work this year 😦 Maybe this month we’ll make it. lov u!

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