It’s Halloween, let’s cook a great recipe with a creamy butternut squash sauce! I really care about this simple and savory pasta; Into this I combined my Italian soul with a bit of American taste. To serve the Butternut squash sauce, I choose Farfalle, a kind of pasta as popular in Italy almost as spaghetti. Crispy bacon flakes add flavor. Do not forget a generous sprinkling of Parmesan cheese to complete the dish!
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- 14 oz (400 gr) Farfalle pasta
- 10 oz (280 gr) bacon
- 1.5 lb (700 gr) butternut squash
- 11/4 cup (190 gr) white onions
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 2 leaves fresh sage
- 5 tbsp grated Parmigiano Reggiano cheese
- 1 dash Cayenne pepper
- 1 tbsp ground sweet paprika
- 4.5 tbsp cooking salt
- to taste table salt
STIR-FRIED BACON
Heat a skillet (best if in copper or iron) over medium / low flame. Cut the bacon into flakes and pour them into the skillet. Proceed with the cooking over low heat, until most of the fat is liquefied, then raise the heat slightly and stir-fry the bacon until glonden brown and crispy.
BUTTERNUT SQUASH SAUCE
Whereas the bacon is cooking, cut the onions into slices, then peel and crush the garlic. When the bacon is cooked, drain it and discard the fat from the pan without cleaning it. Add the olive oil into the same skillet and stir-fry the garlic. When the garlic is golden brown, add the onions, and the sage leaves, and Cayenne pepper, and cook over medium heat. Meanwhile, peel and cut the butternut squash into cubes. When the onions are soft and translucent, add the butternut squash. Stir-fry for a few minutes over high heat, then add ½ glass of cold water. Now, lower the heat slightly, add the paprika and cover the skillet with a lid. Cook about 10 minutes, until the squash is soft, then add table salt to taste and reduce to cream with a blender.
FARFALLE PASTA
Pour the pasta into 6 quarters of boiling water with 4.5 tbsp of cooking salt. Whereas the pasta is cooking, pour the butternut squash sauce into the skillet. Drain the pasta and toss it with the butternut squash sauce and the grated Parmigiano Reggiano cheese. Serve the pasta immediately!
TAKE A LOOK AT THIS
HALLOWEEN PUMPKIN CHILI with black beans
PRINTABLE VERSION
- 14 oz (400 gr) Farfalle pasta
- 10 oz (280 gr) bacon
- 1.5 lb (700 gr) butternut squash
- 11/4 cup (190 gr) white onions
- 2 cloves of garlic
- 3 tbsp extra virgin olive oil
- 2 leaves fresh sage
- 5 tbsp grated Parmigiano Reggiano cheese
- 1 dash Cayenne pepper
- 1 tbsp ground sweet paprika
- 4.5 tbsp cooking salt
- to taste table salt
- STIR-FRIED BACON
Heat a skillet (best if in copper or iron) over medium / low flame. Cut the bacon into flakes and pour them into the skillet. Proceed with the cooking over low heat, until most of the fat is liquefied, then raise the heat slightly and stir-fry the bacon until glonden brown and crispy. - BUTTERNUT SQUASH SAUCE
Whereas the bacon is cooking, cut the onions into slices, then peel and crush the garlic. When the bacon is cooked, drain it and discard the fat from the pan without cleaning it. Add the olive oil into the same skillet and stir-fry the garlic. When the garlic is golden brown, add the onions, and the sage leaves, and Cayenne pepper, and cook over medium heat. Meanwhile, peel and cut the butternut squash into cubes. When the onions are soft and translucent, add the butternut squash. Stir-fry for a few minutes over high heat, then add ½ glass of cold water. Now, lower the heat slightly, add the paprika and cover the skillet with a lid. Cook about 10 minutes, until the squash is soft, then add table salt to taste and reduce to cream with a blender. - FARFALLE PASTA
Pour the pasta into 6 quarters of boiling water with 4.5 tbsp of cooking salt. Whereas the pasta is cooking, pour the butternut squash sauce into the skillet. Drain the pasta and toss it with the butternut squash sauce and the grated Parmigiano Reggiano cheese. Serve the pasta immediately! 
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