Pasta with Butternut Squash Sauce

Servings: 4 | Serving size: 2 ounces pasta with sauce and 1/4 ounce cheese

Cooking Time: 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Once assembled, this recipe does not make very good leftovers. The sauce alone, however, will keep well, refrigerated, for 3-5 days and can easily be made in advance.

Preheat the oven to 325°F.

Cut the squash in half lengthwise and scoop out the seeds.

Place the squash in a large skillet cut side down and place the skillet in the oven.

Roast for 45 minutes. Remove and let cool to the touch.

Peel the skin off of the squash and discard. Place the flesh in a large mixing bowl.

Add the milk, salt, marjoram, and pepper.

Using a large whisk, blend until smooth.

Place the sauce in a saucepan over low heat. Stir occasionally.

Place the water in a large stock pot over high heat.

After the water is boiling add the pasta. Stir and cook on a slow boil.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the diced bacon and cook for about 3 minutes. (The bacon does not need to become crispy.)

Add the sliced onion and cook for about 5 minutes, stirring frequently.

When the pasta is done, drain it, then add the pasta to the pan with the onions and bacon.

Toss well to mix the pasta with the bacon and onions, then divide between 4 bowls.

Top with the warm butternut squash sauce and then the cheese. Serve.