Pasta With Butternut Squash and Sage

It's Monday morning, it's a beautiful fall day and it's time to share another wonderful side dish filled with the flavors and aromas of autumn.  I say that generically, of course, as there are no crunchy leaves or bonfire smoke in this recipe.  But, there is butternut squash, which I have learned something about.  I will digress for a moment.  I made a squash soup that was so good the first time, and just not as good the second time.  The second time I made it I was doubling the batch and here was my mistake and here is what I learned.  When using squash, butternut squash at least, it is best to stay small.  If you are making a recipe that calls for a larger amount, it is better to buy two or more small ones than trying to find the biggest one you can.  It is recommended to stay under 2 1/2 pounds.  Here is a picture of my less than 2 1/2 pounds of squash all cut up and ready to go.

This recipe begins by cooking bacon in a skillet with large fresh sage leaves.  Let me tell you, this smells very good.

Once the bacon is done you remove it along with the sage leaves to a bowl, remove some of the bacon grease and add the squash to the pan.  The squash is cooked until it is a spotty brown, fragrant, pan full of golden goodness.  

When the squash is ready, green onions are added.

Then the spices are added along with broth and cooked until you have this beautiful sauce.

The beautiful sauce is poured over pasta that you have already cooked as you've been preparing the sauce, resulting in this.

I don't like to use quite as much pasta as the recipe calls for.  I cut back and even felt like I wish I had used a little less.  We had this with turkey.  They complemented each other perfectly.  And while I was creating this, my son was busily creating something of his own.  Can you guess what it is going to be?

This is an official rubber band launcher.  We live in the country, so there are many things to launch rubber bands at.  This includes sisters.  See that little bit of a bad boy smirk in his eyes?  Enjoy whatever you are doing on this beautiful day today!


"In Thy presence is fulness of joy; in Thy right hand there are pleasures forever."  Psalm 16:11

Pasta With Butternut Squash and Sage


4 slices bacon, cut into pieces
8 large fresh sage leaves, plus 1 Tbsp. minced
1 butternut squash (about 2 pounds), peeled, seeded, diced 
    into 1/2 inch dice
1 Tbsp. butter
6 green onions sliced, about 1 cup
1/8 tsp. nutmeg (or 1/4 tsp. freshly grated)
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. pepper
2 c. low-sodium chicken broth
1 pound (I like less) penne pasta
2 T. grated Parmesan
4 tsp. juice from 1 lemon (I just use the cheater juice)
1/3 c. sliced, toasted almonds


Cook bacon in 12-inch skillet over medium heat until crisp, adding sage leaves when the bacon is about halfway done.  Remove bacon and sage leaves to a bowl.  Dispose of bacon grease, leaving 2 Tbsp. in the skillet.  Add squash to bacon grease in skillet.  Cook, without stirring, until it begins to caramelize, 4 to 5 minutes.  Continue cooking, stirring occasionally until spotty brown , 3 to 4 minutes longer.  Add butter and allow to melt, about 30 seconds.  Add green onions, nutmeg, sugar, salt, pepper and minced sage; cook, stirring occasionally until onions are softened, about 3 minutes.  Add broth and bring to simmer, continue to cook until squash is tender.  Meanwhile cook pasta in salted water.  Drain, reserving 1/2 cup cooking water.  Combine pasta with sauce in a bowl.  Add 2 Tbsp. parmesan cheese, lemon juice, almonds and the set aside bacon/sage mixture.  Gently combine, adding reserved pasta liquid as desired for desired consistency.