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Creamy Butternut Squash Pasta with Bacon

72

  • Prep Time10 min
  • Total Time30 min
  • Makes4 servings
Creamy Butternut Squash Pasta with Bacon

Photo, Erik Putz. Food styling, Matthew Kimura. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

Creamy and satisfyingly filling, but jam-packed with vitamins, this fettuccine is perfect to fend off chilly winter weather.

Ingredients

  • 375 g fettuccine pasta

  • 6 slices thick-cut bacon, chopped

  • 20 sage leaves

  • 1 onion, grated

  • 1 large carrot, peeled and grated

  • 3 garlic cloves, minced

  • 2 cups frozen diced butternut squash

  • 1/2 tsp salt

  • 1/2 cup sour cream

Instructions

  • 1. Cook pasta following package directions until tender. Reserve 1 1/2 cups pasta water before draining. Return pasta to pot. Meanwhile, heat a medium saucepan over medium-high. Add bacon and cook until crisp, 4 to 6 min. Use a slotted spoon to transfer bacon to a paper-towel-lined plate.

    2. Add sage to pan with bacon fat and cook until dark green and crisp, 1 to 2 min. Transfer to plate with bacon. Reduce heat to medium. Discard all but 2 tbsp fat from pan.

    3. Add onion, carrot and garlic to pan and cook until softened, 5 to 6 min. Add squash, reserved pasta water and salt. Season with pepper. Bring to a boil over medium-high and cook until tender, 6 to 8 min.

    4. Transfer vegetables and any liquid to a blender. Purée until smooth.

    5. Add squash mixture, sour cream and half of bacon and sage leaves to pasta, stirring to coat. Divide among 4 bowls and sprinkle with remaining bacon and sage leaves.

Nutrition (per serving)

Calories 621, Protein 24g, Carbohydrates 87g, Fat 20g, Fibre 5g, Sodium 785mg.
Excellent source of vitamin A.

Get more fast dinner recipes

Get more of our best squash recipes.

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