Pasta+Butternut Squash+Bacon+Goat cheese

1 Medium Butternut Squash, peeled and cubed in small pieces

½ Pack of bacon or about 6 slicesTurkey bacon, sausage, or other salty-meat-preference

1 lb Bow tie pasta, uncookedPenne, elbows, or other small pasta

1 Large onion, diced

1 cup Chicken broth

1 cup Coconut milkHalf and half can be substituted

3 tbsp Chopped parsley, fresh or dried

Oil, crushed red pepper flakes, salt and pepper

2 oz Goat cheeseParmesan can be substituted

Heat an oven to 425 degrees.
Drizzle oil, plus a pinch of salt and pepper, over the cubed squash. Spread into a large casserole dish.
Roast for 25-35 minutes or until tender, stirring pieces a few times.

While squash is roasting, cook the bacon.
An easy way is using the same oven, line a cookie sheet with aluminum foil and place bacon on top. Bake for 10-12 minutes, flipping once.
When the bacon is cooked, drizzle a little fat over butternut squash cubes.
Place bacon on paper towels.
Crumble.

Once squash is cooked, stir crushed red pepper, salt and pepper, to taste, over the top.
Set aside, along with bacon.

Heat a large pot of water for pasta. Cook pasta according to directions.

Meanwhile, in a pot/large skillet, heat a drizzle of oil, over med-hi heat. Add onions and sauté until translucent. About 5-7 minutes. Add chicken broth and coconut milk. Bring to a boil. Allow to simmer until reduced, about half.
Add cooked pasta to broth.
Add pasta water, 1/4 cup, at a time if it seems need more “sauce/broth.” It will thicken as it simmers.

Add squash and crumbled bacon to pasta. Stir together and sprinkle parsley over pasta.
Crumble goat cheese over pasta, stir together and serve.
Enjoy!

Print Options:

Pasta+Butternut Squash+Bacon+Goat cheese