This recipe is inspired by my amazing mom and grandmas who taught me to cook and to learn more from other great cooks. This pasta is a made-up, seasonal recipe that was a success in my family of 6 (our kids range from ages 18 to 6). Hope you enjoy it as well.
Cut up a butternut squash into 1/2-inch pieces. Toss with the olive oil. Season to taste with salt and pepper. Roast at 400ºF for about 15 minutes or until tender and caramelized.
Meanwhile, boil salted water for a small-sized pasta, like farfalle. When it boils, put in pasta and cook until al dente. Reserve some extra pasta water to add later.
Cut bacon into 1/2-inch slices and cook until crispy. Drain and set aside.
Dice shallots, along with sage leaves. Brown with butter. Set aside.
Grate Parmesan. Toss everything together at the end. Add about 1/4 cup of pasta water. Sprinkle with a pinch of pepper flakes and season with more salt and pepper as needed.
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I liked it but it’s definitely more “my thing” than “my family’s thing”. I included the required amount of sage but didn’t really taste it much – perhaps it was my prep? I sliced it very thinly and the picture seems to show bigger pieces.
I would make it again for myself (I love butternut squash!), but probably not for family dinner. Maybe when my kids are older they’ll be more keen?
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