Bacon Butternut Spaghetti
- 1 lb. butternut squash, cut into 1/2-inch cubes (resulting in about 4 c.)
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. pasta
- 8 oz. Field Bacon
- 1/4 c. sliced shallots
- 8 Tbsp. unsalted butter
- 4-5 sage leaves
- 1/4 c. grated Parmesan cheese
- Preheat the oven to 425 degrees F. On a baking sheet, toss the squash with olive oil, salt and pepper. Roast the squash for 20 minutes, flipping halfway through.
- Meanwhile, cook the pasta according to package directions. Set aside.
- Fry the bacon in a large skillet. Drain on a paper towel-lined plate. Drain and dispose of all but 2 Tbsp. bacon grease.
- Using the same pan for the bacon, add the shallots and cook until the shallots become soft and aromatic. Remove from the pan and set aside.
- When the bacon is cool enough to handle, crumble into pieces. Mix with the shallots in a large bowl, or the large pot used to cook the pasta. Return the pasta, and stir to combine. Once squash is finished roasting, add to pot as well.
- In a small saucepan, make the brown butter sauce by melting butter over medium heat. Stir constantly to avoid burning. When butter slows down foaming, add the sage leaves. The sauce is done when the sage leaves start to curl along the edges. Pour the sauce over the pasta mixture.
- Top with Parmesan cheese and salt and pepper, to taste.
4 to 6