Creamy Squash Linguine with Bacon & Sage
This creamy squash linguine with sage and diced bacon is such an easy and quickly prepared meal that tastes absolutely amazing. First, the squash is roasted, then puréed and combined with the linguine, parmesan and crispy diced bacon. The saltiness of the bacon nicely balances out the sweetness of the squash and the last touch is set by adding crispy sage leaves.
If you like this recipe, let me know! You may also enjoy my Roasted Butternut Squash Risotto with Sage & Prosciutto.
Ingredients
250 g linguine
1 squash
150 g diced bacon
2 garlic cloves
15 g sage
100 ml vegetable broth
30 g parmesan
butter
olive oil
salt & pepper
Method
Preheat oven to 200 °C.
Peel squash, cut into halves and remove seeds. Cut squash into 2 cm sized cubes.
Peel and finely cut or mince 2 garlic cloves.
Place squash on a baking tray, add garlic, drizzle with 3 tbsp olive oil and 1 tsp salt. Toss well so squash is all coated.
Roast squash on middle oven rack for about 30 minutes or until very tender (a knife should easily slide through).
In a frying pan, melt a large knob of butter on medium-high heat, add sage leaves for about 1 minute until the leaves become crispy. Take pan off the heat and place sage leaves on a plate that is laid out with kitchen roll.
Now, add 150 g diced bacon to the same pan you’ve used before and fry for about 5-7 minutes until it reaches the desired crispiness. Set aside.
In a large saucepan, bring water to a boil and add 2 tsp salt. When the water is boiling, add 200 g linguine and cook for about 8 minutes until al dente.
In the meantime, purée squash with 100 ml vegetable broth, using a hand blender or stand blender, until a smooth, thick mixture comes together. Add more stock if needed.
Drain the pasta and return to the same saucepan. Mix puréed squash in along with 30 g parmesan and most of the bacon and sage (keep some for garnish). Add more broth if needed. and season to taste with salt & pepper.
Divide the pasta between two plates and garnish with remaining bacon and sage leaves. Serve with additional parmesan.
Buon Appetito!
