Butternut Squash & Bacon Pasta

Ingredients

• 4 slices thick-cut bacon, diced
• 1 tablespoon olive oil
• 2 cups butternut squash, 1 cm dice
• 2 tablespoons finely chopped sage
• Pinch freshly grated nutmeg
• Salt & pepper
• 250g medium shells or orecchiette
• 2–3 handfuls baby spinach
• Ground Parmigiano Reggiano
• Crushed red pepper flakes

Directions

1. Place a large pot of water over high heat and bring to a boil.
2. Add the bacon to a large sauté pan or cast iron skillet and place it over medium-high heat. Cook the bacon until the fat renders out and the bacon crisps up then use a slotted spoon to remove the bacon from the pan.
3. Add the oil and butternut squash to the pan along with the sage and season with some nutmeg, salt, and pepper. Turn the heat down to medium, cover the pan, and cook, stirring occasionally, until tender, about 10 to 15 minutes.
4. Season the boiling water well with salt, add in the pasta, and cook according to the package directions or until al dente.
5. Once the pasta and butternut squash are cooked, use a slotted spoon to transfer the pasta to the pan with the butternut squash. Add in the spinach, crispy bacon, and a few splashes of the pasta water and stir until the dish reaches a saucy consistency, adding more pasta water if needed.
6. Add in as much Parmigiano Reggiano as you’d like as well as some crushed red pepper flakes for a bit of heat and serve immediately.