Butternut Squash Fettuccine with Garlicky Spinach & Bacon.

  • 1 (142 g) pkg
    baby spinach
  • 4 slices
    bacon
  • 1 small
    butternut squash
  • 473 ml
    chicken or vegetable broth
  • 340 g
    fettuccine pasta
  • 1 clove
    garlic
  • 85 g
    Parmesan cheese
  •  
    extra virgin olive oil
  •  
    onion powder
  •  
    salt
  • 1
    Preheat your oven to 205°C (400°F). Line a baking sheet with aluminum foil to make cleanup easier.
  • 2
    Place bacon on sheet pan; bake until crispy, 15-20 minutes.
    4 slices bacon
  • 3
    Peel and mince the garlic.
    1 clove garlic
  • 4
    Heat a medium saucepan over medium heat.
  • 5
    Wash the squash; trim off and discard the ends. Halve the squash lengthwise and scrape out the seeds from each half; peel and small dice the squash.
    1 small butternut squash
  • 6
    Once the pan is hot add oil and swirl to coat the bottom. Add half of the minced garlic, onion powder, and butternut squash. Cook, stirring occasionally, for 2 minutes.
    ½ tsp onion powder
    1 tbsp extra virgin olive oil
  • 7
    Add broth to the pan, bring to a boil, reduce heat to low and let simmer, covered, until the squash is fork-tender, 15 minutes.
    473 ml chicken or vegetable broth
  • 8
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once done, drain, reserving 1 cup of the cooking liquid.
    340 g fettuccine pasta
    1 tbsp salt
  • 9
    When the bacon is finished cooking allow to cool enough to handle, then chop into small pieces; set aside in a small bowl.
  • 10
    Once the squash is cooked through, puree with an immersion (hand) blender or regular blender. Return the pureed mixture to low heat to keep warm.
  • 11
    Use a grater to finely grate the Parmesan cheese and set aside. Use a vegetable peeler to shave off several pieces for garnish and set aside.
    85 g Parmesan cheese
  • 12
    Add pasta to the saucepan with the squash puree; toss to combine, adding the reserved cooking water as needed to help the sauce coat the pasta. Stir in the grated Parmesan cheese. Return to low heat.
  • 13
    Heat a nonstick skillet over medium heat. Add oil to skillet and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 14
    Add spinach and remaining garlic; cook until the spinach just begins to wilt, 3 minutes. Stir into the pasta.
    1 (142 g) pkg baby spinach
  • 15
    To serve, divide pasta between bowls and top with Parmesan and bacon. Enjoy!