Name: Butternut Squash Fettuccine with Bacon & Baby Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 slices bacon; 1 ½ small butternut squash; 710 ml chicken or vegetable broth; 510 g fettuccine pasta; 6 cloves garlic; 128 g Parmesan cheese; 1 ½ medium yellow onions; black pepper; salt

Butternut Squash Fettuccine with Bacon & Baby SpinachButternut Squash Fettuccine with Bacon & Baby Spinach — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 slices bacon

1 ½ small butternut squash

710 ml chicken or vegetable broth

510 g fettuccine pasta

6 cloves garlic

128 g Parmesan cheese

1 ½ medium yellow onions

black pepper

salt

Instructions

Chop the bacon into small pieces.

Heat a large saucepan over medium heat.

Add bacon to the saucepan and cook until crispy, 3-4 minutes. Remove bacon with a slotted spoon and place on a paper towel lined plate; remove the saucepan from the heat but leave the bacon fat in the saucepan.

Peel and mince garlic. Peel and small dice the onion.

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. You should have about 4 ½ cups of diced squash.

Return the saucepan to medium heat. Add the onion, minced garlic, and butternut squash to the bacon fat. Cook, stirring occasionally, for 2 minutes.

Add broth to the pan with the squash mixture, bring to a boil, reduce heat to low, and let simmer, covered, until the squash is fork-tender, 15 minutes.

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.

Finely grate the Parmesan cheese and set aside.

Once the squash is cooked through, purée with an immersion (hand) blender or regular blender. Return the puréed mixture to the saucepan on low heat to keep warm. Stir in the grated Parmesan cheese, salt, and pepper.

Add pasta to the saucepan with the squash purée; toss to combine.

Add spinach to the pasta and stir, allowing the spinach to wilt into the pasta, about 3 minutes.

To serve, divide pasta between bowls and top with bacon. Enjoy!

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