Butternut Bacon Spaghetti
 
Prep time
Cook time
Total time
 
Serves: Serves 4
INGREDIENTS:
  • 454 g (16 oz) bag brown rice spaghetti (or any whole grain pasta)
  • 6 slices bacon (around 150 g)
  • 3 cups vegetable broth
  • 1 small butternut squash, peeled, de-seeded and diced (makes around 4 cups)
  • ⅓ cup pecorino romano, grated (or parmesan) + more to grate freshly on top
  • 6 fresh sage leaves, sliced thinly (around 1 tablespoon or 1 teaspoon dried)
  • 1 small onion, chopped finely
  • 1 garlic clove, minced
DIRECTIONS:
  1. Fill a large pot ⅔ full of water and bring to a boil over high heat. Check the pasta for cooking directions, it should take around 15-16 minutes. When there are 10 minutes left on the butternut, add in the pasta and cook until al dente.
  2. Heat up a wide bottomed pot on the stove over medium heat. Once warm add in the bacon and cook until golden brown, around 5-8 minutes, flipping with tongs as needed. Remove the bacon and set on paper towels to absorb the excess oil.
  3. Pour the oil out into a small bowl and then add 2 tablespoons back into the pot and return to the stove. Add in the onion, garlic and sage and sautée until the onion starts to soften, around 5-7 minutes. Add in the broth and butternut and leave to simmer for 20 minutes, stirring occasionally, until the butternut is softened through.
  4. When the butternut is done blend it until smooth in a blender (be really careful because liquids this hot can shoot out really fast) and place it back in its pot, away from the stove so that it cools slightly and thickens up.
  5. When the pasta is ready drain it and add it to the butternut along with the cheese, then crumble the bacon over top and mix it all together.
Recipe by Love from the Land at https://www.lovefromtheland.com/butternut-squash-bacon-spaghetti/