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Pasta with Bacon, Squash and Sage

Photo: William Brinson
Prep time 18 mins
Cook time 30 mins
Yield Serves: 6 (serving size: about 1 cup pasta, 2/3 cup squash)

Ingredients

  • 1 2-lb. squash (such as butternut or kabocha)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 4 ounces thick-sliced bacon, chopped into 1/2-inch pieces
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons sliced sage leaves
  • 12 ounces medium whole-grain shell-shaped pasta
  • 1 tablespoon lemon juice

Nutrition Information

  • calories 387
  • fat 14 g
  • satfat 4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12 g
  • carbohydrate 59 g
  • fiber 7 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 361 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 425°F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds. Cut flesh into 1/2-inch cubes. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes.

  2. Warm a large skillet over medium heat. Cook bacon, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour bacon fat from pan; discard drippings.

  3. Add remaining oil to skillet; return to medium heat. Add pepper flakes; stir for 15 seconds. Add sage and squash and sauté until heated through and sage is crisp, about 1 minute. Remove pan from heat.

  4. Bring a pot of salted water to a boil. Drop pasta into boiling water and cook until al dente, 7 minutes or as package label directs. Drain pasta, reserving 1/2 cup cooking water.

  5. Add pasta to skillet with 1/4 cup pasta water and lemon juice. Toss over medium heat until well coated, adding more water if needed. Season pasta with 1/4 tsp. salt. Divide pasta among 6 bowls and sprinkle with reserved bacon.