Butternut Squash Pasta Carbonara

Ingredients

• 6 slices bacon, chopped
• 1 Tbsp finely chopped fresh sage
• 1 small yellow onion
• 1 butternut squash, peeled, seeded and diced into 1/2-inch cubes, about 4 cups
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 can low-sodium chicken broth
• 1 pinch ground nutmeg
• 1/4 cup heavy cream
• 14 oz dry linguine
• 1/3 cup finely shredded parmesan cheese, plus more for serving

Directions

1. In a 12-inch non-stick skillet, cook the bacon over medium-high heat, lowering the heat a bit if needed, until it is crisp and browned. Stir in the sage and turn it through the bacon drippings. Lift out the bacon and sage, leaving 2 Tbsp of the rendered fat in the skillet. Move the bacon and sage to a paper towel-lined plate, then set it aside.
2. Add the onions to the fat in the skillet and sauté over medium-high heat for 2 minutes. Stir in the squash, season with salt and pepper, and cook for 7 minutes, tossing now and then; the onions should just be starting to take on a little color. Add the garlic and cook for 2 minutes more, tossing occasionally.
3. Pour in the chicken broth, add the nutmeg, and bring the mixture to a boil. Lower the heat and simmer until the broth has cooked down by half, about 15 minutes.
4. While that simmers, cook the linguine in a large pot of salted water until al dente, following the package directions; if you can, aim for the pasta to be ready just as the sauce is ready for blending. Drain the pasta, saving 1 cup of the cooking water.
5. Allow the cooked squash mixture to cool for a few minutes, then pour it into a blender, keeping the skillet for later. Add the cream, put on the lid and take out the center insert, then cover the opening with a folded kitchen towel while you blend until smooth.
6. In that same skillet, combine the drained pasta, the squash puree, and 1/4 cup of the reserved pasta water. Cook over medium heat for about 2 minutes, tossing as you go and splashing in more pasta water if the sauce needs loosening, until the pasta is coated.
7. Toss in 1/3 cup parmesan, then season with salt and pepper to taste. Plate the pasta and finish with parmesan, the bacon and sage, and more pepper.