Bacon and Butternut Pasta

Ingredients

• 3 1/4 teaspoons salt, divided
• 8 ounces uncooked fettuccine
• 2 bacon slices
• 2 tablespoons butter
• 3 cups (1/2-inch) cubed peeled butternut squash
• 2 garlic cloves, minced
• 1/2 cup (2 ounces) crumbled blue cheese
• 1/2 cup sliced green onions

Preparation

1. 1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large saucepan. Add pasta; cook for 8 minutes. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
2. 2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to medium-high. Add squash; sauté 7 minutes or until almost tender. Add garlic; cook 1 minute, stirring constantly. Stir in remaining 1/4 teaspoon salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.