Penne with Roasted Butternut Squash, Bacon and Sage

It’s hard to believe that fall is just a few days away! Where did the summer go? I feel like I just pulled out my shorts and tank tops and now I am pulling out sweaters and jeans. Not only is the weather beginning to change, but my food cravings are as well. It is funny how food cravings change when the weather changes. One week we are grilling and enjoying cold drinks, then at the first nip in the air, we crave soups, casseroles, and chili. The seasons definitely influence my meal choices whether I realize it or not. Grilling is replaced with slow-cooking and roasting. This pasta dish is one of my favorite comforting seasonal dishes. It also meets my weeknight meal criteria-it’s quick, simple, delicious, and packed with easy to find ingredients. In under thirty minutes, tossing together these simple ingredients will take your pasta from ordinary to extraordinary. Bursting with the flavors of fall, like butternut squash, bacon and sage, this pasta has such a robust flavor making it the perfect autumn meal.

Penne with Roasted Butternut Squash, Bacon and Sage

Yield: 4 servings

Ingredients:

1 lb. butternut squash, peeled, seeded and cut into ½-inch cubes (about 2 cups)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and Pepper
8 oz thick sliced bacon, diced
8 oz dry whole wheat penne pasta
2 teaspoons garlic, minced
1/2 cup grated Parmesan
2 tablespoons thinly sliced fresh sage

Directions:

Preheat oven to 450 degrees F. Toss squash in oil, balsamic vinegar, salt, and pepper. Transfer to a baking sheet and roast until tender and beginning to caramelize, about 15 minutes. Stir halfway through roasting time.
While the squash is roasting, cook bacon in a saute pan over medium heat until crisp, about 15 minutes. Transfer bacon to a paper-towel-lined plate; discard drippings. Add garlic to pan and cook for 1 minute.
Cook pasta according to package directions. Drain pasta reserving 1 cup pasta water; set aside.
Add roasted squash, pasta and bacon to the garlic, tossing to combine. Add reserved
pasta water ¼ cup at a time, until it loosely coats the pasta. Cook over low heat until heated through. Remove from heat and toss with Parmesan and sage. Garnish each serving with a drizzle of balsamic vinegar.

Source:Cuisine at Home, October 2010

One Year Ago: Raspberry Crumb Breakfast Bars 

23 Responses to “Penne with Roasted Butternut Squash, Bacon and Sage”

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    Amy — September 21, 2011 @ 11:02 am

    These flavors go together so well! When fall comes, i probably cook butternut squash in some form or another every week. In fact…i just used it last night! I think I’ll try this next time I’m ready for some pasta :)

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    Rufus' Food and Spirits Guide — September 21, 2011 @ 11:07 am

    Oh I might have to make this this week. I still have fresh sage, have a butternut squash and of course there’s bacon in the fridge. I like that you chose whole wheat for this too. It just seems like a better flavor pairing.

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    Stefanie — September 21, 2011 @ 11:16 am

    That just screams fall! Love the colors! it’s a beautiful dish and looks absolutely delicious!

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    Sugar Lips — September 21, 2011 @ 11:25 am

    This sounds lovely! I’ll have to make it when I finally come to terms with summer being over : )

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    Megan — September 21, 2011 @ 12:13 pm

    If I wasn’t craving fall foods, I definitely am now! This looks incredible.

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    Sweet Mormor — September 21, 2011 @ 12:57 pm

    Squash and sage was a heavenly combination I first experienced at a gourmet kitchen shopp when they prepared butternut squash risotto seasoned with sage – the aroma was unbelieveable as I came into the shop – so I am very anxious to try this dish! And, with the addition of bacon, I am sure it is extra delicious!

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    Lauren at Keep It Sweet — September 21, 2011 @ 1:21 pm

    I love this! I really need to start adding butternut squash to my pasta!

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    sportsglutton — September 21, 2011 @ 3:09 pm

    Delicious sounding flavor combination. Might have to make this as a surprise for the wife this weekend. Thx for sharing!

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    Erin — September 21, 2011 @ 3:53 pm

    I love butternut squash with pasta! And of course bacon.

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    Caroline — September 21, 2011 @ 4:26 pm

    Butternut squash and sage are such a fantastic combo. I make a butternut squash ravioli with a sage and brown butter sauce every Thanksgiving. I’m drooling just thinking about it and looking at the picture of your pasta. Looks great!

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    Reem | Simply Reem — September 21, 2011 @ 6:18 pm

    What a perfect combination of falvors for fall…
    Sounds really delicious!!!!
    Yummy………

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    happywhennothungry — September 21, 2011 @ 6:34 pm

    This dish is perfect for this fall weather. Looks delicious!

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    Bluejellybeans — September 22, 2011 @ 3:05 am

    Great recipe Christina! I love the combination, butternut squash and bacon … yumm!

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    ChgoJohn — September 22, 2011 @ 6:36 am

    You had my attention with the mention of bacon & pasta. You simply cannot go wrong if your recipe starts with those 2 ingredients.

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    Nicole@HeatOvenTo350 — September 22, 2011 @ 11:13 am

    This really is the perfect fall meal. I love those flavors together, and I love that I could probably even get it on the table before it’s dark outside.

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    Liz @ Southern Charm — September 22, 2011 @ 2:37 pm

    Loving this! It’s really putting me in that fall mood. Can’t wait to try this out soon!

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    Meghan — September 22, 2011 @ 3:52 pm

    Perfect dish for fall! I love all the components here especially the squash!

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    Lynn — September 22, 2011 @ 7:28 pm

    Classic fall flavours! This sounds wonderful.

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    Peggy — September 23, 2011 @ 8:20 am

    The flavors in this pasta dish definitely have fall written all over them! Can’t wait to try this one out =)

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    freshandfoodie — September 23, 2011 @ 9:45 am

    I haven’t had any butternut squash yet this season, but this might be the first thing I make when I do have it. Love the flavors and colors in this.

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    Sandi — September 23, 2011 @ 9:56 am

    Perfect dish for bringing in the new season. Lovely pictures, as always :)

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    Eliot — September 27, 2011 @ 10:20 am

    I bet you could use pumpkin too. I love all of these fall flavors!

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