Provider Farm

From our fields, for your family

Penne with Butternut Squash and Bacon

  • 2 oz. bacon finely sliced
  • 2 tbs. olive oil
  • 1 small onion chopped
  • 1 tsp. chopped rosemary
  • 1 garlic clove, chopped
  • 3 c. diced butternut
  • 1/4 c. water
  • salt and ground prepper
  • 8 oz. penne
  • 2/3 c. parmesean

In a large skillet, cook bacon in olive oil until lightly browned. Add onion and rosemary and cook until onions are tender.
Stir in garlic and cook for for one minute. Add squash, water and salt and pepper. Stir well, cover and cook for 15-20 minutes, stirring occasionally, until squash is tender and starts to brown. If squash begins to stick, add a little water. Mash some squash with back of spoon until creamy.
Meanwhile, bring water to boil in large pot. Add pasta and cook till al delente. Drain saving a little cooking water. Add pasta to squash mixture with a little cooking water to moisten and toss. Stir in cheese and serve.

The Italin Vegetable Cookbook by Michele Scicolone