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Export 9 ingredients for grocery delivery
Step 1
Boil the pasta in salted water until al dente. Drain and toss with 2 tablespoons butter. Salt to taste.
Step 2
Sauté the chopped bacon over medium to medium high heat until crisp. Stir in the chopped sage and toss to coat. Remove with a slotted spoon.
Step 3
You can use the same pan, if you like, to make the sauce. But if the bacon left anything too browned in the pan, I like to rinse it out so it doesn’t make the sauce bitter.
Step 4
Add butter to the pan and sauté the chopped onion and garlic over medium to medium-high heat until it is soft and translucent.
Step 5
Add the butternut squash puree and stir it around for a minute.
Step 6
Add the cream and chicken broth (or water and bouillon).
Step 7
When it comes to a simmer, stir in the parmesan cheese until melted.
Step 8
Remove from heat and toss with hot, buttered pasta.
Step 9
Top with the bacon and sage.
Step 10
Serve immediately. As the pasta sits the sauce will thicken.
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