Butternut squash pasta with bacon crumbles

Ingredients:

• 1 lb of pasta (shape of your choice, but would pick something can can get sauce all up in the nooks and crannies)

• 6 pieces of bacon

• 3 tbsp olive oil

• 1 red onion; cut into chunks

• 1 small butternut squash; peeled and cut into small cubes

• Pinch of red pepper flakes

• Kosher salt & black pepper

• 1 cup of chicken stock

• 1 tbsp of unsalted butter

• 2/3 cup of grated parmesan cheese

• Optional: chives

Preheat the oven to 375°F and line a baking sheet with foil. Lay out the bacon slices and bake until crisp, about 15 to 18 minutes. Transfer the bacon to a paper towel–lined plate to drain, then once cooled, chop it finely into small crumbles.

While the bacon cooks, heat a drizzle of olive oil in a large pan over medium heat. Add the onions and let them sweat until they begin to soften. Stir in the butternut squash cubes, seasoning with salt, pepper, and chili flakes. Lower the heat and let everything cook gently—you want the squash and onions to become tender and blendable, not browned.

At the same time, cook the pasta until al dente, remembering to reserve a bit of the pasta water before draining.

When the squash mixture is completely soft, pour in about a cup of chicken stock and raise the heat slightly. Use the back of a wooden spoon to mash the squash into a thick, creamy sauce. Once everything is tender and combined, remove from the heat and either transfer to a blender or use a hand mixer right in the pan. Blend until smooth (or to your preferred texture), then taste and adjust the seasoning as needed.

Return the pureed sauce to the pan and bring it to a gentle simmer. Stir in the butter and Parmesan until melted and creamy. If the sauce feels too thick, loosen it with a splash or two of the reserved pasta water. Toss in the cooked pasta and stir until every piece is well coated.

Serve warm in bowls, topped generously with the crispy bacon crumbles and a sprinkle of fresh chives.