Ingredients
6slicesbaconchopped
1tbspfresh sagefinely chopped
1smallyellow onionchopped
1 butternut squashpeeled, seeded and diced into 1/2-inch cubes
salt
black pepperfreshly ground
3clovesgarlicminced
1canlow-sodium chicken broth
1pinchground nutmeg
¼ cupheavy cream(or half and half for a lighter option)
14ozdry linguine
⅓ cupparmesan cheesefinely shredded, plus more for serving
Preparation
Cook bacon in a 12-inch non-stick skillet over medium-high heat until browned and crisp, add sage and toss to coat in drippings.
Remove bacon and sage from skillet while leaving 2 tablespoons rendered bacon fat in skillet, transfer bacon and sage to a plate lined with paper towels, set aside.
Add onions to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly).
Add in garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package. Drain and reserve 1 cup pasta water.
Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to blender, cover with lid then remove lids center insert. While holding a folded kitchen towel over lid blend mixture until smooth.
In reserved skillet combined drained pasta, pureed squash mixture, and ¼ cup reserved pasta water.
Cook over medium heat, tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes.
Toss in ⅓ cup parmesan, season with salt and pepper to taste. Plate and serve pasta topped with parmesan, bacon, sage and more pepper.
