Fall starts tomorrow! Let's make some roasted Butternut Squash Pasta Sauce with Bacon on top of your favorite pasta. We have to celebrate the start of the most beautiful season of the year!
Course Main Course
Cuisine American, International
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1/2cupcanned tomato sauce(or else, 1 Tbsp tomato paste and a little more water than the 2.5 cups)
1hand fullfresh coriander leaves
Preheat oven to 400F.
Peel, deseed and cut butternut squash into 1" cubes.
Place squash cubes on a large non-stick or parchment paper lined baking sheet and pour 1 Tbsp olive oil over and sprinkle 1 tsp salt over it and mix with your hands.
Put in the oven for 40-50 minutes or until golden brown (time depends on size of cubes, the smaller the cubes, the faster it roasts).
If serving this sauce over freshly cooked pasta, now is a good time to get water to the boil in your pasta pot.
While the butternut squash is roasting, heat a large saucepan over medium heat.
Cut bacon into small bits and peel and finely chop onion.
Add bacon bits to hot pan and fry until crispy stirring ofen and keeping a close eye on it so it doesn't burn.
Remove the bacon bits with a slotted spoon, and place on a paper towel lined plate.
Remove about half of the bacon fat and store in a heat proof glass container for another occasion.
Add onion to remaining bacon fat and fry until translucent, stirring often to avoid from burning.
Your pasta water is probably boiling by now. Add your pasta and set a timer! You'll be doing too many other things to be able to pay attention to the pasta.
Add roasted butternut squash, tomato sauce (or paste) and warm water to saucepan and blend with an immersion blender. Alternatively, you can also add all ingredients to a food processor and then return everything into the saucepan.
Season with salt and pepper to taste.
Strain pasta, add butternut squash sauce, sprinkle with crispy bacon, chopped fresh coriander and chopped pine nuts.