#fall recipe
Hickory smoked bacon provides a salty crunch, while the butternut squash’s sweet and buttery texture rounds out this dish.
Bucatini with butternut squash and Crispy Hickory Smoked Bacon
Ingredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheeseDirections
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamyIngredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheese
Directions
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamy
5. Toss bucatini with butternut squash, stir in walnuts, chives and top with bacon and Parmigiano cheese before serving
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