Pasta with Butternut Squash and Bacon | Dorothy Lane Market

Pasta with Butternut Squash and Bacon

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


  • 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


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, 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.


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