4 cups cubed, peeled and seeded Butternut squash
Salt and pepper
½ lb. bacon, diced
1 medium onion, diced
2 cloves garlic
½ cup dry white wine
1 cup chicken stock (no or low-sodium is best)
½ cup heavy cream
Salt and pepper, to taste
2 tbsp. fresh sage, finely chopped
1 tbsp. fresh thyme, finely chopped
1 lb. hot cooked pasta (penne, rigatoni, etc.)
¼ cup fresh flat leaf parsley, chopped
½ cup shaved Parmesan cheese
Roast squash: Preheat oven to 425°F. Toss squash with some olive oil so it is well coated. Cover a sheet pan with a layer of foil and spread the squash cubes over it. Sprinkle squash with a generous amount of salt and pepper. Place squash into oven and roast 15-20 minutes. Remove squash from oven, turn pieces over and return to oven to finish roasting- approximately 10-15 minutes more. Squash is done when it is nicely browned and softened.
Make sauce: Cook bacon in a large non-stick pan over medium heat while squash is roasting. Stir frequently to allow bacon to become crisp but not scorched. Once the bacon is fully browned remove it to a small bowl. Set aside most of the fat, keeping a tablespoon or so in the sauté pan. Add the onions to the pan with a large pinch of salt and cook on medium heat for a few minutes, stirring occasionally. When onions have softened and turned translucent add the garlic and stir and cook another minute. Next add the white wine and deglaze the browned bits from the bottom of the pan. Reduce wine till it is nearly dry, then add the chicken stock to the pan. Turn heat to medium high and stir and cook until the sauce has reduced a little. Add the cream and reduce heat to a simmer. Simmer about 5 minutes. Add salt and pepper to taste, and then add the sage and thyme. Remove squash from oven, set aside if it is cooked.
Put pasta together: Place half of the hot cooked pasta into a large serving bowl, top with half the warm squash and half the bacon and half the sauce. Top with second half of pasta, more sauce and fold/mix all ingredients together very gently with a large rubber spatula (the squash will be very soft). Top pasta with remaining sauce, chopped parsley and remaining bacon. Serve in large warmed bowls with the shaved Parmesan cheese.
Makes 6 to 8 servings.