Bacon Butternut Squash Pasta

Name: Bacon Butternut Squash Pasta
Total time: 30 Minutes
Yield: 4
Ingredients: 8 slices of Hatfield Applewood Smoked Bacon , chopped; 1 pre-cut butternut squash, peeled and cubed; 12 ounces dry penne pasta; 2 garlic cloves, minced; 1/2 cups grated parmesan cheese; 1 Tbsp. olive oil; 1/2 tsp. salt; 1/2 tsp. black pepper

30 Minutes

4 servings

Bacon Butternut Squash Pasta

30 Minutes | 4 servings

Ingredients:

8 slices of Hatfield Applewood Smoked Bacon, chopped

1 pre-cut butternut squash, peeled and cubed

12 ounces dry penne pasta

2 garlic cloves, minced

1/2 cups grated parmesan cheese

1 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. black pepper

Preparation:

Preheat oven to 400°F. Toss peeled and cubed butternut squash with olive oil, half of the salt, and black pepper on a baking sheet. Bake for 25 minutes flipping halfway through until tender.
While the squash roasts, cook chopped bacon in a large pan over medium heat until crispy for about about 8 minutes. Remove bacon, leaving 1-2 tbsp of rendered fat in the pan.
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup pasta water before draining.
Sauté 2 garlic cloves, minced in the bacon fat over medium heat until fragrant, about 1 minute. Add roasted squash, drained pasta, and a splash of reserved pasta water to the skillet. Stir in grated parmesan cheese and remaining salt, then top with the crispy bacon and serve.