WINTER SQUASH CARBONARA WITH BACON AND SAGE

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
FEEDS HOW MANY?
1-4 (makes good leftovers); scale up for crowds
TIME COMMITMENT?
2 hoursish
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Squash is heavy
EQUIPMENT NEEDED?
Food processor, dutch oven
WHO I MADE IT FOR?
Ashley Deck–another roommate night dish. This is one of my ultimate favorite dishes
Desa–I gave pancetta a try instead of bacon; I thought the pancetta was a little too salty and it’s way easier to get bacon anyway
Whit, Kels, Pat, Travis, other people? I had a bunch of people over and made this dish. This is a great dish to make for a crowd

Adapted from Bon Appetit: http://www.bonappetit.com/recipe/winter-squash-carbonara-with-pancetta-and-sage

INGREDIENTS
Bacon (the whole package OM NOM)
Buttercup squash (2 lbs, chopped into 1-2 inch chunk pieces)
Sage (1 tablespoon chopped)
Onion (chopped)
Garlic (around 3 cloves minced, thank you, garlic press)
Chicken broth (2 cups)
Fettucine (1 lb, fresh from Bricco)

DIRECTIONS

  1. Add some olive oil to the dutch oven. Cook bacon pieces (I use WAY more than the recommended 4 oz) until crispy then add chopped sage. Remove bacon and sage.
  2. Add squash, garlic, and onion and cook until onion is translucent.
  3. Add broth, bring to a boil, reduce and simmer for ~20 minutes until squash is soft.
  4. Blend squash, onion, garlic in food processor. Return to dutch oven when blended.
  5. Cook pasta al dente, reserve 1 cup of pasta water.
  6. Toss pasta with squash sauce and use pasta water to thin if needed. Add reserved bacon and sage.

BOTTOM LINE: Every person I’ve told to make this dish is hesitant and then is obsessed. It’s not the easiest weeknight meal, but perfect for a cold winter night.

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