Pasta with Butternut Squash, Bacon, and Brown Butter

Ingredients

• 1 pound butternut squash, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon Morton's kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 pound pasta, such as penne, rigatoni, or other short-shaped pasta
• 8 ounces bacon
• 1/4 cup sliced shallots
• 1 stick unsalted butter
• 4 to 5 sage leaves
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Heat the oven to 425 degrees F. Spread the squash on a rimmed baking sheet, add the olive oil, salt, and pepper, and toss until the pieces are coated.
2. Roast the squash for 20 minutes, turning it midway through so it browns evenly. It is done when the cubes are tender and some edges have taken on color.
3. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until al dente, or follow the package timing, then drain it thoroughly and set it aside.
4. Set the bacon in a large, deep skillet, starting with the pan cold. Cook it over medium heat until crisp, then lift it out and let it drain on paper towels.
5. Return the skillet to the stove with the heat off, and pour off the bacon drippings, leaving about 2 tablespoons behind. Add the shallots and let the warmth of the pan cook them gently, which helps keep them from scorching. If they need a little more encouragement, turn the heat to medium-low and cook for just a couple of minutes, until softened and fragrant. Move the shallots to a large bowl.
6. Once the bacon has cooled, snip it into small pieces with kitchen scissors, or chop it with a chef’s knife, and add it to the bowl with the shallots. You can also use the pasta pot for mixing if that is easier. Add the pasta and toss everything together. When the squash is finished roasting, add it to the bowl and fold it in gently.
7. Melt the butter in a small saucepan over medium heat. Stir without walking away, because it can burn fast. The butter will crackle, foam, smell nutty, and turn a deeper caramel or amber color.
8. When the foaming has mostly settled and the butter is lightly browned, add the sage leaves. As soon as the sage begins to curl, take the pan off the heat and pour the butter and sage into the bowl with the pasta mixture.
9. Use a wooden spoon to toss everything together carefully. Taste, then season with more salt and/or pepper if needed. Serve right away with the freshly grated cheese on top.
10. If you want it a little richer, toss in a chunk of unsalted butter, a splash of extra virgin olive oil, or some of the reserved bacon grease.
11. Leftovers will keep for about 2 to 3 days and reheat fairly well. Add a little olive oil or water to the pot and warm it over low heat; microwaving leftover pasta can make it gummy.