This is definitely comfort food. Warm pasta, rich squash, a creamy sauce, and bacon. It's such a winter dish it makes me sad that pumpkin is so difficult to find in the winter. With the high calorie fat content, its good for those winter nights when you need that "extra layer" to keep you warm. Of course, there's always cuddling as a way to keep warm.....
4 slices bacon, coarsely chopped
1/2 medium onion, halved and thinly sliced
6 oz butternut squash, peeled and cubed
1/2 Tbsp sage, finely chopped
1/4 tsp allspice
3/4 cup chicken broth
1 1/2 Tbsp heavy cream
1/2 lb egg noodles
1/4 cup finely grated parmesean cheese
1) Bring a large pot of water to a boil. Add salt.
2) Put bacon into a large skillet over medium heat. Cook, stirring until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
3) Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes.
4) Add pumpkin, sage, 1 1/2 tsp salt and the allspice. Cook, stirring occasionally, 5 minutes.
5) Add broth and cream, bring to a boil. Reduce heat to medium-low and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
6) Meanwhile, add pasta to boiling water and cook till al dente. Drain pasta, and add to skillet.
7) Add the bacon and parmesean and toss to combine.
Each serving has:
|Total Fat||10.0 g|
|Total Carbohydrate||45.2 g|