Cavatappi with Butternut Squash and Bacon

Name: Cavatappi with Butternut Squash and Bacon
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 1 1/4 lb. peeled butternut squash; 8 oz. thick-cut bacon; 3 clove garlic; 1/2 tsp. crushed red pepper; c. half-and-half; 6 large fresh sage leaves; 1 lb. cavatappi pasta; 1/2 c. coarsely grated Pecorino cheese

Published: Feb 11, 2014

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Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

510

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This is a quick and simple recipe with amazing ingredients — butternut squash, bacon, pasta, and Pecorino cheese; what's not to love?

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Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high. Coarsely shred butternut squash.
2. Step 2In 12-inch skillet, cook bacon on medium heat 8 to 10 minutes or until bacon is crisp, stirring occasionally. With slotted spoon, transfer bacon to small plate. Drain and discard all but 2 tablespoons fat from skillet.
3. Step 3To same skillet, add garlic and crushed red pepper. Cook 30 seconds, stirring. Add butternut squash and 1/4 teaspoon salt. Cook 10 minutes, stirring and mashing frequently. Stir in half-and-half and sage. Cook 2 minutes. Remove from heat.
4. Step 4While squash cooks, cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta well; return to pot. Add bacon, squash mixture, Pecorino, reserved cooking water, and 1/2 teaspoon salt, tossing until well coated.