Pasta with Butternut Squash & Bacon

The sweet roasted squash—a perfect match for salty bacon—breaks down a little when it is tossed with the pasta, making the sauce taste really creamy and oh so delish. This pretty dish is hearty and warming, especially on a chilly fall night.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees Fahrenheit. Pile the squash and onion on a rimmed cookie sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Spread the vegetables in a single layer. Cut 1 tablespoon of the butter into bits and scatter over the squash. Roast, rotating the pan halfway through cooking, until the squash and onion are golden and tender, about 45 minutes.

Step 2

Bring a large pot 3/4 full of water. Set the pot over high heat and bring the water to a boil. Add 1 teaspoon salt and the pasta and cook until the pasta is al dente; check the package directions for the cooking time. Turn off the heat and scoop 1 cup of the pasta cooking water out of the pot and set aside. Drain the pasta and set aside.

Step 3

While the pasta is cooking, set a large sauté pan over medium heat. Add the bacon and cook, stirring often, until the bacon is crisp on the edges but still chewy at the center, 4 to 5 minutes. Pour off all but 1 tablespoon fat from the pan, and then return to medium-high heat. Add the sage and cook, stirring often, about 30 seconds. Add the roasted squash mixture and cook, stirring occasionally, until heated through, about 2 minutes.

Step 4

Add the pasta, remaining 2 tablespoons butter, and 1/4 cup of the pasta water and stir. If the pasta seems dry, stir in a little more pasta water. Season to taste with salt and pepper. Transfer to a serving dish, add the cheese, and serve.