Prep Time: 15 min
Cook Time: 25 min
2 thick bacon slices. diced
5 tbsp olive oil, divided
1 medium butternut squash, seeded, peeled and diced (3 1/4 cups)
3/4 cup chicken broth
2 large green onions thinly sliced
1 (16-oz) pkg. fettuccine
4 oz finely shredded Parmesan cheese
Heat a large skillet over medium-high heat. Add bacon; cook 2 to 3 minutes or until crisp and browned. Transfer to a plate line with paper towels. Reserve 1 tablespoon of the drippings in skillet.
Add 1 tablespoon of the oil to skillet and place over medium heat. Add squash; cook and stir 3 to 5 minutes or until golden brow. Season with salt and pepper to taste.
Stir in broth, green onions and reserved bacon. Reduce heat to medium-low; cook 12 to 15 minutes or until squash is tender
Meanwhile, cook pasta al dente according to package directions; drain. Place pasta in a large serving bowl.
Add squash mixture, remaining 1/4 cup oil, and salt and pepper to taste; toss gently to coat. Serve immediately and top with Parmesan.
Per Serving: 500 Calories, 64g carbohydrates, 17g protein. 3g fiber, 19g fat, 5g saturated fat, 20 mg cholesterol. 360mg sodium.
We over cooked out squash.
It was a great and relatively easy meal to make.
BUT... Neither of us were really fans to of the butternut squash to begin with.