Spring Picnic Essentials: Butternut Squash Pasta with Browned Butter & Sage

Serves: 4-5

Time: 35 min

It doesn't have to be a special occasion to treat yourself. This fun pasta is packed full of flavor from the bacon, brown butter, and sage, while the butternut squash and caramelized onion adds another layer of deliciousness. Whip this bad boy together in about half an hour!

Ingredients

½ lb of butternut squash, seeded, peeled & cubed

½ medium onion, cut into ½ inch wedges

1 tbs olive oil

¼ tsp salt

5 slices of bacon

½ lb bowtie pasta

3 tbs tbs unsalted butter

5 fresh sage leaves

¾ cup grated parmesan cheese, plus more for garnish

Freshly ground pepper

Instructions

1. Preheat the oven to 425°F.

2. In a large mixing bowl, toss the squash, and onion in the olive oil and salt. Spread evenly on a parchment-lined baking sheet and bake for 30 to 35 minutes. Remove from the oven and set aside.

3. Cook the bacon in another sheet, or in a pan at the same time. Let the excess fat drip off onto a paper towel lined plate.

4. Bring a large pot of salted water to a boil and cook the pasta according to the package.

5. Save 1 cup of the pasta water, you might not need it all, but better safe than sorry.

6. Transfer the pasta into a large serving bowl.

7. In a saucepan over medium heat, melt the butter and stir until slightly brown. Throw in the safe leaves and cook until they start to curl. Remove the leaves and place them with the bacon.

8. Add the vegetables to the pasta bowl, pour the butter over the bowl, and toss well.

9. In a small bowl, add your cheese and slowly add in a little pasta water to give it a cheesy sauce like texture. You likely won’t use more than 1-2 tbs of water. Add this mixture over the pasta and mix well.

10. Then add the bacon bits over the pasta as well as the crispy sage leaves. Add more parmesan cheese for garnish.

11. Add salt and pepper as needed.

12. Serve warm and enjoy!