Butternut Bacon Pasta
Got squash? Use some of autumn’s bounty to make this Butternut Bacon Pasta! Featuring Indiana Kitchen bacon!
Indiana Kitchen thick-cut bacon
peeled and cubed
Preheat oven to 425 degrees Fahrenheit.
Mix olive oil with chopped squash and onions. Add salt.
Line baking sheet with parchment paper* and place squash and onions on top.
Once preheated, roast squash and onions for 30-35 minutes or until tender.
While squash mix is in the oven, fry Indiana Kitchen bacon over medium heat in large skillet until crispy.
At the same time, bring large pot of water to boil. Add pasta and cook for 8-10 minutes or until tender.
Once pasta is fully cooked, drain it and place into mixing bowl. Save 1 cup of boiled water in a separate container.
Melt butter in small sauce pan.
When squash mix and bacon are done, place them into the mixing bowl with pasta and mix together.
Pour remainder of water in mix bowl. Mix.
Drizzle melted butter over mixture. Mix.
Garnish with parmesan cheese, parsley, and ground pepper.
Parchment paper needed.*