Pasta with Butternut Squash and Sage


Normally, pasta is one of my go-to choices for dinner. But, Hubs had been having digestive issues (a byproduct of his past with Crohn’s Disease), and decided to go easy on the carbs. So I took a break from pasta for a few months. I’m happy to announce, Pasta is back!

I hesitated to post this, because I hate when the picture is not up to my expectations. Pasta is one of the hardest foods for me to photograph. This dish, though, was too good not to share. The squash cooks down and becomes part of the sauce. The bacon adds a smoky flavor as well as an element of salt. The sage and green onion gives the pasta a fresh element. Everything combines to make this a comforting, satisfying dish.

adapted from Cook’s Illustrated
January 2009

Pasta with Butternut Squash and Sage

Pasta with Butternut Squash and Sage


3 slices of bacon, sliced thinly crosswise
3 Tbs fresh sage, minced
1 medium butternut squash, peeled, seeded and diced
1 Tbs butter
1 c thinly sliced scallions, light green and green part only (about 6-7)
¼ tsp ground nutmeg
2 c low sodium chicken broth
1 lb shaped pasta (I like orechiette)
2 Tbs grated Parmesan cheese
4 tsp lemon juice


  1. Cook bacon in a large skillet over medium heat until crisp. Add 2 Tbs of the sage, and cook for another minute. Remove bacon and sage to a plate, keeping as much of the bacon drippings in the pan as possible. Set aside bacon-sage mixture.
  2. Turn heat to high. Add the squash in an even layer and cook until the squash begins to brown. Continue cooking, stirring occasionally, until the squash is spotty brown on all sides. This should take from 10-15 minutes total. Add butter and let it melt. Add ¾ of the scallions, nutmeg, and rest of the sage. Season with salt and pepper. Cook until scallions are softened, another minute or two. Add broth and bring to a simmer. Turn down heat to medium and cook until the squash is tender, another 3-4 minutes.
  3. Meanwhile, cook pasta to al dente. Drain, reserving ¼ c of pasta water. Return pasta to pot used to cook it. Add the squash mixture, Parmesan cheese, lemon juice, and bacon-sage mixture. Use pasta water to help the sauce adhere to the noodles (if necessary). Garnish with additional Parmesan cheese if desired.



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Sweet Comments:

  1. Mmm, I have a similar recipe and I just love these flavor combos!

  2. Yum! Sounds delicious 🙂 Warm and comforting for the Fall season, perfect!

  3. I don’t know what you’re talking about…your picture is great! This pasta dish sounds and looks delicious!

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