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Pasta with Butternut Squash and Sage
NOTE: Don't be tempted to use dried sage in this recipe.
- 4 slices bacon, halved lengthwise, then cut crosswise into 1/4-inch pieces
- 8 large fresh sage leaves, plus 1 tablespoon minced (see note)
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
- 1 tablespoon unsalted butter
- 6 scallions, sliced thin (about 1 cup)
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon sugar
- Table salt and ground black pepper
- 2 cups low-sodium chicken broth
- 1 pound penne or other short, tubular pasta
- 2 tablespoons grated Parmesan cheese, plus extra for serving
- 4 teaspoons juice from 1 lemon
- 1/3 cup sliced almonds, toasted
- Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook until fragrant, about 1 minute. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon-sage mixture separately.
- Return skillet to high heat, add 2 tablespoons reserved bacon fat (adding olive oil if necessary) and heat until shimmering. Add squash in even layer and cook, without stirring, until beginning 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 scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage; cook, stirring occasionally, until scallions are softened, about 3 minutes. Add broth and bring to simmer; continue to cook until squash is tender, 1 to 3 minutes longer.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/2 cup cooking water, and transfer back to Dutch oven.
- Add squash mixture to pasta; stir in 2 tablespoons Parmesan cheese, lemon juice, and reserved bacon-sage mixture, adjusting consistency with reserved pasta liquid. Serve, passing almonds and Parmesan separately.