Pasta with Squash and Bacon
The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.
- 4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
- 1 medium onion, diced
- 1 clove garlic, smashed with the flat side of a large knife
- 1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
- Salt and freshly ground pepper
- 1 1/2 cups low-sodium canned chicken broth
- 1/2 pound corkscrew-shape pasta, such as fusilli or rotini
- 1/4 cup finely grated Parmesan cheese
Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until just softened, 3 to 5 minutes. Add garlic, and cook until softened, 2 to 3 minutes.
Stir in squash; season with salt and pepper. Add broth, and bring to boil. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic. Use a potato masher or whisk to mash squash in skillet.
Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain.
Stir pasta and bacon into squash mixture. Sprinkle with cheese.