There is almost nothing as satisfying as a warm, creamy pasta dish on a cold, dark night in autumn. It’s still hovering in the 70-90 degree range here in Iowa, but I’m already starting to crave more fall-like flavors. Yesterday was the first day of fall, after all.
Because I got fall on the mind–and on a list of recipes I’ll be sharing over the next few weeks–I decided to show you guys this awesome way to turn butternut squash into a thick pasta sauce. If you follow me on Instagram (@sugarandsitups) you saw the butternut squash soup I made a couple weeks ago. This is just a play on that, and it’s super easy!
Squash aside, who’s going to say no to a heaping pile of pasta garnished with bacon? This is a perfect way to kick off fall, and regardless of whether it actually feels like fall outside, you can make it feel like fall in your kitchen. Happy Equinox, and enjoy!
- 5 strips bacon
- 3 cups chopped butternut squash
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced or pressed
- 8 ounces chicken or vegetable stock
- 1 tablespoon sage (I used fresh sage leaves)
- 1 tablespoon thyme
- 1 cup whole milk
- salt and pepper to taste
- 1 box pasta
Fry your bacon in a cast iron pan until fully cooked, then let drain on a plate lined with a paper towel. Let them cool, then chop into little bacon bits.
In a large sautée pan, heat up the butter with the olive oil until it melts. Then, add in your garlic and cook for 30 seconds to 1 minute until fragrant.
Add your chicken stock, milk herbs and butternut squash. Make sure the squash pieces are covered with the stock, then cover the pot and cook for around 10 minutes, until the squash is fork tender.
Let the mixture cool for 2-3 minutes off heat, then transfer to a blender or food processor and blend until smooth. You may need a little bit of extra milk at this step, so just add it into the blender.
Cook the pasta according to the package instructions, then drain and put back into the pot with the squash sauce. Add salt and pepper, then serve.