Butternut Squash Penne
Ingredients
1 butternut squash (cubed)1/2 oz package fresh sage leaves
10-12 slices of bacon (diced; save 2 tablespoons grease)
3 tablespoons butter or olive oil
1/4 teaspoon salt
2 shallots (diced)
1 bulb garlic (minced)
3/4 cup dry white wine
2 cups heavy cream
1 lb penne pasta
1 oz fresh grated parmesan cheese
Directions
Coat butternut squash in melted butter or olive oil and 1/4 teaspoon salt.
Roast cubed butternut squash at 400 for 30 to 40 minutes or until edges begin to brown.
Bring 4 quarts water to a boil.
Cook pasta to desired tenderness.
In a large skillet cook bacon until fat is completely rendered; remove and set aside on paper towel lined plate to absorb excess fat.
Drain all except 2 tablespoons of fat from skillet and add in garlic, shallots, and sage. Cook over medium heat for 2 minutes or until shallots and garlic soften.
Deglaze skillet with wine and add in heavy cream. Bring to simmer until sauce thickens; reduce heat to low.
Stir in squash, bacon bits, and pasta. Add salt to taste (optional).
Remove from heat and stir in parmesan cheese.