Ingredients

The following ingredients have 7 Servings
  • 1 lb. box Penne Pasta
  • 12 ounce bag frozen Butternut Squash
  • 2 tablespoons Butter
  • 1 Yellow Onion, diced
  • 1 teaspoon minced Garlic
  • 1 teaspoon minced Fresh Sage
  • pinch Nutmeg
  • 3 tablespoons Flour
  • 2 cups Whole Milk, divided
  • 4 ounces Sharp White Cheddar, grated
  • 4 ounces Fresh Grated Parmesan
  • 6 slices Center Cut Bacon, cooked and crumbled
  • Salt and Pepper, to taste

Instruction

  • Cook pasta according to package instructions.
  • Drain and set aside.
  • To prepare the butternut squash, add the frozen squash to a steamer basket over the stove and steam until cooked through and hot.
  • Alternatively, you may purchase frozen butternut squash steamer bags that may be steamed in the microwave. Follow the package instructions accordingly for cooking.
  • After cooking the butternut squash, add it to a blender with 1/2 cup of the milk and puree until completely smooth. Set aside.
  • In a large French or Dutch oven, melt the butter.
  • Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden.
  • Add the garlic, sage, and nutmeg and saute and additional minute.
  • Whisk in the flour and cook over medium heat till golden.
  • Slowly whisk in the remaining milk (1 1/2 cups) while cooking over medium heat.
  • Stir in the sharp white cheddar, fresh grated parmesan and pureed butternut squash, whisking until the cheese is melted and the sauce is creamy.
  • Bring to a slow simmer over low heat, and then stir in the pasta and bacon.
  • Season, to taste, with salt and pepper.
  • Serve immediately.