Butternut Squash and Bacon Sauce with Fusilli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 tablespoons organic unsalted butter (or Earth Balance Organic Vegan Buttery Spread)
  • 7-8 shallots, minced
  • 6-8 strips unthawed MorningStar Farms Veggie Bacon Strips (see recipe for vegan alternatives)
  • 10-12 large sage leaves, minced
  • 1 medium organic butternut squash (about 2 lbs), peeled, seeded, and cut into ½-inch dice
  • 1.5 -2 cups organic vegetable broth or stock
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon smoked paprika
  • 1 lb. organic bionaturae fusilli
  • ½ organic lemon, juiced
  • Sea salt and freshly ground black pepper
  • ¼ cup freshly grated Parmigiano-Reggiano (optional)
  • Toasted chopped walnuts for a vegan alternative
Instructions
  1. Heat a large deep skillet, and melt the butter or vegan buttery spread.
  2. Over very low heat, begin sautéing the shallots.
  3. Heat a medium frying pan and cook the veggie bacon strips. Cook them slowly and carefully while the shallots are sautéing, turning frequently, until they are browned on both sides. Remove to a paper towel lined plate and let cool. Crumble into small pieces once cooled.
  4. Add the minced sage leaves to the shallots and cook for 3-4 minutes.
  5. Add the diced squash and cook, without stirring for about 5-6 minutes until it and the shallots and sage start to caramelize and smell lovely.
  6. Add the organic vegetable broth or stock, nutmeg, and smoked paprika and let simmer. Cook until the squash is completely tender, adding more broth or stock if necessary.
  7. Meanwhile, bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook uncovered at a full rolling boil for about 11-12 minutes. Taste and make sure sure the pasta is al dente. Reserve 1 cup of hot pasta water before draining the pasta into a colander.
  8. Depending on whether you want your sauce smooth or a little chunky, you can leave the squash the way it is or puree it with a food processor or an immersion blender. I wanted mine to be nice and smooth, so that's what I did - but I think that because the squash was fine diced, chunky would be lovely as well.
  9. Add the squash mixture to the drained pasta. Add the lemon juice, sea salt, pepper, optional parmesan, and toss with some of the hot pasta water to get the right consistency. Taste and adjust seasonings.
  10. Sprinkle on the crumbled veggie bacon bits, veggie tempeh bacon bits, or toasted chopped walnuts.
Notes
© 2016 Nancy Olah
All rights reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/butternut-squash-and-bacon-sauce-with-fusilli/