Barilotti with Butternut Squash and Bacon
|4 slices DLM Thick-Cut Applewood Smoked Bacon, finely chopped|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|3/4 cup onion, chopped|
|3 garlic cloves, minced|
|2 Tbsp fresh rosemary, chopped|
|20 oz cubed butternut squash (available in Frozen Foods); cut larger pieces into 1/2 inch cubes|
|2 cups chicken broth|
|500g DLM Barilotti Pasta|
|Freshly ground pepper|
|Aunt Angie’s Balsamic Vinegar of Modena|
Sauté bacon in a large skillet over medium-high heat until crispy. Drain excess fat. Set aside. Heat olive oil in the same skillet over medium heat. Add onions, garlic, and rosemary; sauté until golden. Add the squash and the chicken broth. Simmer for 10 minutes or until the squash gets soft.
Meanwhile, cook pasta according to directions on the front of the package, about 8 minutes. Drain. Do not rinse.
Season sauce with salt and pepper, to taste. Process half of the sauce in a blender until smooth. Thin sauce with more chicken broth if desired. Return the sauce to the pan. Add pasta and toss until combined. Serve in a shallow bowl topped with bacon and drizzled with balsamic vinegar.
Makes 6–8 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Per serving: 424 calories (26% calories from fat); 12g total fat; 2g saturated fat; 6mg cholesterol; 98mg sodium; 67g total carbohydrates; 4g dietary fiber; 13g protein;