Pasta with Butternut Squash and Sage

Pasta with Butternut Squash and Sage: A Simple Weeknight Delight

As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But trust me, this pasta dish is a game-changer. It's surprisingly quick, incredibly flavorful, and the perfect way to sneak in some extra vegetables. The butternut squash adds a lovely sweetness, beautifully balanced by the savory bacon and pungent sage. This recipe is my go-to when I need a comforting yet sophisticated meal without spending hours in the kitchen.

The beauty of this recipe lies in its simplicity. No fancy techniques or hard-to-find ingredients are required. Just a few staple pantry items and some fresh produce combine to create a meal that's both satisfying and elegant. I often double the recipe, as leftovers are just as delicious the next day, perfect for a quick lunch or dinner. The creamy, nutty butternut squash perfectly complements the al dente pasta, and the crispy bacon adds a delightful textural contrast. It's a dish that pleases the whole family, even the pickiest eaters.

The preparation is straightforward. First, you crisp up some bacon, infusing it with the fragrant sage. This bacon-sage mixture is the secret weapon, adding a depth of flavor that elevates the entire dish. Then you caramelize the butternut squash until it’s perfectly tender and slightly browned. The key here is to not overcrowd the pan, allowing the squash to caramelize properly. Next, you cook the pasta until al dente, reserving some of the pasta water to adjust the consistency of the sauce. Finally, you combine everything – the roasted squash, the bacon-sage mixture, Parmesan cheese, and a squeeze of lemon – and toss it all together with the pasta.

I love serving this dish with a sprinkle of extra Parmesan cheese and some toasted almonds. The almonds add a delightful crunch and a hint of nutty sweetness that complements the squash and sage. It’s a simple addition, but it makes all the difference. And, of course, a glass of crisp white wine is the perfect pairing. This recipe has become a regular in my dinner rotation, and I hope it will become a favorite in yours as well. It's the perfect example of how a simple weeknight meal can be both delicious and satisfying, a testament to the fact that healthy and tasty food doesn't have to be complicated.

Beyond its deliciousness, this recipe is also versatile. You can easily swap out the penne pasta for any other short pasta shape you prefer. Feel free to experiment with different herbs and spices as well. A sprinkle of red pepper flakes would add a nice kick, or you could use different types of nuts or seeds instead of almonds. The possibilities are endless!

This recipe truly embodies my philosophy of cooking: simple, delicious, and satisfying. It's a dish that showcases the beauty of fresh ingredients and the power of simple techniques. So, next time you're looking for a quick and easy weeknight dinner that's both healthy and delicious, give this pasta with butternut squash and sage a try. You won't regret it.

Step-by-step

• Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
• Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer 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, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
• Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.
• Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.