Penne with Roasted Butternut Squash, Bacon and Sage
Servings: 4servings
Ingredients
1lb.butternut squash, peeled, seeded and cut into ½-inch cubes (about 2 cups)
2tablespoonsolive oil
2tablespoonsbalsamic vinegar
Salt and Pepper
8ozthick sliced bacon, diced
8ozdry whole wheat penne pasta
2teaspoonsgarlic, minced
1/2cupgrated Parmesan
2tablespoonsthinly sliced fresh sage
Instructions
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.