Butternut Squash Linguine with Bacon, Shallots, and Sage
1 (12 oz.) package Plentiful Pantry Butternut Squash Linguine (available at the Tasteful Olive)
1/2 lb. bacon, cut into bite sized pieces
2 shallots, finely diced
1 (10 oz.) package frozen butternut squash
2 cloves garlic, finely minced
1/2 t. crushed red pepper
1/2 c. chicken broth
3/4 c. half and half
1/2 c. grated parmesan cheese
1 T. fresh sage, chopped
Cook the linguine in boiling water for 9 minutes. Reserve 3/4 c.of the pasta water before draining. Drain and set aside.
In a large skillet, fry the bacon pieces until browned and remove to a plate using a slotted spoon. Add the shallots and butternut squash to the pan with the bacon fat and saute over medium heat for 5 minutes. Add the garlic and crushed red pepper and saute for 1 minute more. Add the chicken broth to the pan, bring to a simmer, then mash the butternut squash using a potato masher or fork. Add the half and half and parmesan cheese to the pan along with the drained pasta. Toss the pasta with tongs, adding pasta water to make a creamy sauce (we used about 1/2 c.). Serve topped with bacon and chopped sage.
