Pumpkin spice, pumpkin that it is all you hear about these days. We are guilty of partipating in the PSL craze too. but mostly when we are talking desserts. While dinner time, the only gourd we really care about is butternut.
6 sage leaves
1/3 c, chicken broth
9oz fontina shredded
fresh ground black pepper
4 slices of bacon, chopped in 1 pieces
2 gloves of garlic, minced
1 lb cubed butternut squash
2/3 c, heavy cream
1/4 c, grated Parmesan, plus more for your servings
extra virgin olive oil
- Preheat the oven to 400 degress.
- Spread the butternut squash in single later on a large baking sheet. Toss together with 2 tbspn olive oil until evenly coated. Season it with salt and pepper. Bake it until tender, for about 25-30 minnutes.
- In large pot of salted boiling water, cook the fettucine according to al dente package directions. Drain and reserve 1/2 cup of pasta water.
- Meanwhile fry the bacon in a large skiller over medium heat until it is crispy. Drain the bacon buy reserve bacon fat in the pan. Add the sage to the pan and fry it until crispy, for about 1 minute per side. Turn off the heat and wipe skillet to clean.
- Add the remaining olive oil. Stir it in garlic and cook it until fragrant, at least 1 minute. Pour the chicken broth and the heavy cream and bring to simmer. Stir Parmesan, then cooked fettuccine. Add fontina and toss it until the cheese is melted and sauce coats the pasta. Stir in the pasta water to lossen the sauce if needed. Add the butternut squash and bacon and toss it to be combine. Season it to taste with salt and pepper.
- In serving top it with a piece of more parmesan and sage.