Ingredients

The following ingredients have 4 Servings
  • 6 cups butternut squash, chopped (1 medium squash)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 slices bacon
  • ½ tsp dried sage
  • ½ cup chicken broth
  • 3/4 cup coconut or dairy cream
  • 1/2 cup parmesan cheese
  • 12 ozs pasta, preferably a short shape like ziti or penne
  • 2 tbsp pumpkin seeds, toasted

Instruction

  • Boil a pot of water. Add the butternut squash, boil for 15 minutes or so, until the squash is tender. Drain the squash, and rinse with cold water. Set aside.
  • for pasta.
  • Meanwhile, spray a skillet with oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the skillet and place on a plate with a paper towel on top. Drain the excess bacon fat from the skillet, and wipe the skillet with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
  • Add a tablespoon of olive oil to the skillet, and heat on medium. Add the garlic, cook for a minute or so until it becomes fragrant.
  • to the skillet along with the chicken broth and sage. Bring the broth to a simmer, stir occasionally with a sturdy spoon. As you stir, gradually break up the squash.
  • Let the squash simmer for about 10 minutes, and it will gradually break up into a creamy sauce. When most of stock has been absorbed, gradually stir in the cream to finish the sauce. Keep the sauce warm on low heat as the pasta cooks.
  • according to package instructions after you add the squash to the skillet.
  • When the pasta is cooked, drain and toss immediately with the butternut sauce and the additional tablespoon olive oil. Stir in the cheese.
  • right after tossing with the sauce. Top the pasta with bacon bits and pumpkin seeds. Enjoy!