Pasta with Butternut Squash and Bacon | Dorothy Lane Market

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    Pasta with Butternut Squash and Bacon

    PREP TIME 10 mins
    COOK TIME 30 mins
    SERVINGS 8
    Chef Carrie Walters
    • POSTED Aug 20th, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 4 slices DLM Thick-Cut Applewood Smoked Bacon, finely chopped
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil
    • ¾ cup onion, chopped
    • 3 garlic cloves, minced
    • 2 Tbsp fresh rosemary, chopped
    • 20 oz cubed butternut squash
    • 2 cups chicken broth
    • 1 lb barilotti, cavatelli, or fusilli pasta
    • Sea salt and freshly ground black pepper
    • DLM Aged-Balsamic Vinegar of Modena

    INSTRUCTIONS

    1
    Sauté bacon in a large skillet over medium-high heat until crispy. Drain excess fat. Set aside.
    2
    Heat olive oil in the same skillet over medium heat. Add onions, garlic, and rosemary; sauté until golden.
    3
    Add the squash and the chicken broth. Simmer for 10 minutes or until the squash gets soft.
    4
    Meanwhile, cook pasta according to directions, about 8 minutes. Drain. Do not rinse.
    5
    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.
    6
    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.

    IN THIS RECIPE

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    Pasta with Butternut Squash and Bacon

    PREP TIME 10 mins
    COOK TIME 30 mins
    SERVINGS 8

    INGREDIENTS

    • 4 slices DLM Thick-Cut Applewood Smoked Bacon, finely chopped
    • ¼ cup Vera Jane's Extra-Virgin Olive Oil
    • ¾ cup onion, chopped
    • 3 garlic cloves, minced
    • 2 Tbsp fresh rosemary, chopped
    • 20 oz cubed butternut squash
    • 2 cups chicken broth
    • 1 lb barilotti, cavatelli, or fusilli pasta
    • Sea salt and freshly ground black pepper
    • DLM Aged-Balsamic Vinegar of Modena

    INSTRUCTIONS

    1
    Sauté bacon in a large skillet over medium-high heat until crispy. Drain excess fat. Set aside.
    2
    Heat olive oil in the same skillet over medium heat. Add onions, garlic, and rosemary; sauté until golden.
    3
    Add the squash and the chicken broth. Simmer for 10 minutes or until the squash gets soft.
    4
    Meanwhile, cook pasta according to directions, about 8 minutes. Drain. Do not rinse.
    5
    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.
    6
    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.

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