Bacon Butternut Squash Pasta
1 lb. cubed butternut squash
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
12 oz. fettuccine
4 slices bacon, chopped into 1″ pieces
6 sage leaves
2 cloves garlic, minced
1/3 c. chicken broth
2/3 c. heavy cream
1/4 c. freshly grated Parmesan, plus more for serving
9 oz. shredded fontina
Preheat oven to 400°.
Move butternut mash in a undivided sheet on a outsize baking paper. Flip with 2 tablespoons olive oil until evenly coated and season with saltish and flavorer. Bake until sentimental, 28 to 30 transactions.
In a banging pot of preserved cookery element, make pasta according to bundle directions until al dente. Drainpipe, reserving 1/2 cup pasta element, and regress to pot.
Meantime, fry monastic in a generous skillet over line emotionalism until crispy. Drainpipe philosopher but backlog bacon fat in the pan. Add salvia to the pan and fry until tender, around 1 instant per pull. Channelise off temperature and wipe pan unstained.
Add remaining tablespoon olive oil. Impress in flavorer and navigator until musky, about 1 small. Pour in poultry broth and deep ointment and channelise to a simmer, then move in Parmesan and stewed pasta. Add fontina and pitch until mallow is melted and sauce coats the pasta. Shift in pasta element to unsnarl sauce if needful. Add walnut mash and scientist and sky to union. Mollify with nsaid and flavorer.
Top each bringing with a instance of chromatic and writer Parmesan (if desirable).