This delicious squash pasta recipe has been hibernating in my recipes folder since I invented it on October 1, 2010. I have not made it again since then, not because it isn’t wonderful and delicious, but because I’ve been waiting for three of its ingredients to appear in my kitchen concurrently. Those ingredients are: (1) butternut squash, seasonal; (2) turkey bacon, must drive to the supermarket that sells my preferred brand; and (3) pine nuts, scarce in my pantry because they cause pine mouth. I knew we would be bringing turkey bacon to North Carolina, so I capitalized on squash season and prepared to make this pasta.
To make this really flavorful dish, cook some pasta (linguine is best) al dente. While the pasta is cooking, steam 1/2 of a butternut squash. Refer to this microwave method for ultimate ease. As the squash cooks, toast 1/4 cup of pine nuts in a dry pan, and then remove them to a side plate. Next, fry 3-5 slices of turkey bacon in the pan until they are very crisp. Chop them into pieces and remove them to a side plate as well.
Soften 1/2 of a chopped onion and 2 minced garlic cloves in the bacon renderings. If the bacon didn’t release enough fat, you can add a little more vegetable oil. Once they are cooked, add the steamed squash, 1 tablespoon of butter, 2 ladles of the starchy pasta water, and some black pepper to the pan.
Next, add in the pasta. Stir everything around so that the squash breaks apart and the pasta can absorb any liquid remaining in the pan. Mix in 1/4 cup of grated parmesan cheese and 1 teaspoon of rosemary. Before serving, mix in the bacon and pine nuts so the bacon retains its crispiness. Enjoy the different flavors in this pasta. The bacon brings smokiness, crunch, and salt while the pine nuts are nutty, and the squash is sweet. Every bite tastes rich. David’s eyebrows went up when he tasted this pasta, and that is always a good sign!
- Linguine or pappardelle pasta- 1/2 pound+
- Butternut squash- 1/2
- Pine nuts- 1/4 cup
- Bacon or turkey bacon- 3 to 5 strips
- Onion- 1/2
- Garlic- 2 cloves
- Butter- 1 tablespoon
- Parmesan cheese- 1/4 cup, grated
- Rosemary- 1 teaspoon
- Salt and pepper
- Vegetable oil