So, I have been trying to figure out how to do a pasta with butternut squash as a make ahead meal for a little while now. I've been experimenting, and, after a couple of failed attempts, came up with this recipe.
Although the other ones were good, they weren't quite right.
This one is so right.
If any of my fellow Costco shoppers have wondered what to do with that already cubed, ready to cook butternut squash, this is the recipe for you.
2 lbs butternut squash, cubed
2 Tbsp olive oil
1 1/2 Tbsp fresh sage, chopped
1 lb bacon
1 onion, diced
2 cloves garlic
1 cup heavy cream
1 1/4 cup milk
1 cup Jarlsburg cheese (any hard cheese would work well, too)
12 oz small to medium pasta, cooked and drained
At Ten O'Clock
Preheat the oven to 425 degrees. Arrange the squash on a cookie sheet. Cover with olive oil and sage. Add salt to taste Mix well. Roast until soft. (20 minutes for really small cubes, about 40-50 minutes one inch square cubes)
Meanwhile, cook the bacon until really crisp. Crumble. Reserve 1 1/2 Tbsp of bacon grease.
In a large pan over medium low heat, saute the onion and garlic until caramelized, about 20-30 minutes.
Once the squash is tender, add it to the pan with the onions. Add the bacon, cream, milk and cheese. While stirring together, coarsely mash the squash. The sauce should be thick and creamy. Add salt and pepper to taste. Stir in the cooked pasta.
Put in a 9x13, cover and refrigerate until ready to bake.
Preheat oven to 350 degrees. Bake, covered for 25 minutes, or until heated through.
We really enjoyed this make ahead meal. Previously, I had left the squash in chunks. This method is so much better for a make ahead meal. The sauce stayed creamy and delicious even after it was baked.