Cavatappi with Butternut Squash and Bacon

Name: Cavatappi with Butternut Squash and Bacon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 1/4 lb. peeled butternut squash, cut into 4 lg. chunks; 8 oz. thick-cut bacon, chopped; 3 cloves garlic, finely chopped; 1/2 tsp. crushed red pepper; 2/3 c. half-and-half; 6 large fresh sage leaves, chopped; 1 lb. cavatappi pasta; 1/2 c. coarsely grated Pecorino cheese

By Good HousekeepingPublished: Feb 11, 2014

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Yields:

6 serving(s)

Active Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Cal/Serv:

510

This is a quick and simple recipe with amazing ingredients — butternut squash, bacon, pasta, and Pecorino cheese; what's not to love?

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Ingredients

1 1/4 lb. peeled butternut squash, cut into 4 lg. chunks
8 oz. thick-cut bacon, chopped
3 cloves garlic, finely chopped
1/2 tsp. crushed red pepper
2/3 cup half-and-half
6 large fresh sage leaves, chopped
1 lb. cavatappi pasta
1/2 cup coarsely grated Pecorino cheese

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high. Coarsely shred butternut squash.
2. Step 2In 12-inch skillet, cook bacon on medium heat 8 to 10 minutes or until bacon is crisp, stirring occasionally. With slotted spoon, transfer bacon to small plate. Drain and discard all but 2 tablespoons fat from skillet.
3. Step 3To same skillet, add garlic and crushed red pepper. Cook 30 seconds, stirring. Add butternut squash and 1/4 teaspoon salt. Cook 10 minutes, stirring and mashing frequently. Stir in half-and-half and sage. Cook 2 minutes. Remove from heat.
4. Step 4While squash cooks, cook pasta as label directs. Reserve 1/2 cup cooking water. Drain pasta well; return to pot. Add bacon, squash mixture, Pecorino, reserved cooking water, and 1/2 teaspoon salt, tossing until well coated.