Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices bacon, chopped
  • 1 large onion, halved and thinly sliced (3 cups)
  • 4 cups uncooked cavatappi pasta (12 oz)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup heavy whipping cream
  • 1/3 cup grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Instruction

  • Heat oven to 425°F. Spray large rimmed pan with cooking spray.
  • In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
  • Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
  • Cook and drain pasta as directed on package.
  • Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.