Pasta With Butternut Squash And Sage

Ingredients

4 slices bacon, halved lengthwise and cut into 1⁄4-inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced
Olive oil
2 pounds butternut squash, peeled, seeded, and cut into 1⁄2-inch pieces (5-1⁄2 cups)
1 tablespoon unsalted butter
6 scallions, sliced thin
1 teaspoon sugar
3⁄4 teaspoon pepper
Salt
1⁄4 teaspoon ground nutmeg
2 cups low-sodium chicken broth
1 pound penne or other short, tubular pasta
2 tablespoons grated Parmesan cheese, plus extra for serving
4 teaspoons lemon juice
1⁄3 cup sliced almonds, toasted

Instructions

Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving fat and bacon mixture separately.
Heat 2 tablespoons reserved fat (adding olive oil if necessary) in now-empty skillet over high heat until shimmering. Add squash and cook, without stirring, until beginning to caramelize, 4 to 5 minutes. Continue cooking, stirring occasionally, until spotty brown, 3 to 4 minutes longer. Add butter and allow to melt, about 30 seconds. Add scallions, sugar, pepper, 1⁄2 teaspoon salt, nutmeg, and minced sage and cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth, bring to simmer, and cook until squash is tender, 1 to 3 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
Add squash mixture, Parmesan, lemon juice, and reserved bacon mixture to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve, passing almonds and Parmesan separately.

Pasta With Butternut Squash And Sage

Ingredients

Instructions

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