1 small butternut squash, about 2 lbs.
olive oil
salt and pepper
1/2 lb. thick-sliced bacon, chopped
1/2 lb. thick-sliced bacon, chopped
1 small onion, peeled and sliced into thin half moons
1 lb. fettuccine
1/4 c. half and half
1 tablespoon butter
1 small bunch sage
- Preheat the oven to 375°F. Peel the butternut squash and cut into slices that are half an inch thick. Place on a baking sheet and drizzle with the olive oil, then sprinkle with salt and pepper. Flip slices with a spatula to coat with the oil. Roast until fork tender and slightly caramelized, about 20-25 minutes, checking and flipping after 10 minutes. When tender, remove from oven and place in a blender. Set aside.
- Heat a skillet and add the chopped bacon. Cook until crispy, stirring frequently. Once cooked, set aside on a paper-towel lined plate. Discard all but 2 tablespoons of the grease. Heat the grease over medium-low heat, then add the sliced onions to the pan. Cook, stirring frequently, until thoroughly caramelized and slightly crispy, about 15 minutes.
- While the onions are cooking, bring a large pot of heavily salted water to a boil. Cook the fettuccine according to package directions and drain, reserving 1 cup of the pasta water. Blend the cup of pasta water with the squash and the 1/4 c. half and half until very smooth. Toss the squash puree with the fettuccine.
- Just before serving, melt 1 tablespoon of butter in a small frying pan. Fry the sage leaves in the butter until crispy, about 2 minutes. To assemble, divide the pasta between the serving plates, and top generously with the bacon, caramelized onions, and fried sage. Serve immediately.