Skip to main content
FR
FR
Main Content
Photo for - Smokey Bacon, Squash and Sage Pasta

Smokey Bacon, Squash and Sage Pasta

This luxurious pasta dish gets its velvety texture from mascarpone cheese, which melts into the skillet for an instant sauce.

  • Yields: 6 servings
  • Preparation: 45 minutes

Ingredients

  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 3 cups (750mL) butternut squash, 1-inch cubes
  • 4 bacon, thick slices
  • 1 onion, chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tbsp (30mL) fresh sage
  • 1 cup (250mL) chicken broth
  • 1/2 cup (125mL) white wine
  • 1 cup (250mL) SALERNO - Mascarpone
  • 12 oz (375g) penne pasta

Instructions

  1. Preheat oven to 450°F (230°C). Melt 1 tbsp (15 mL) Spreadables butter and toss with butternut squash. Spread out on a baking sheet; roast for 20 minutes or until browned and just fork tender. (Can be done up to 1 day ahead.)
  2. Meanwhile, brown bacon in a large, nonstick skillet set over medium heat until crisp. Remove with a slotted spoon to a paper-towel lined plate. Drain off all but 1 tbsp (15 mL) of the oil.
  3. Add remaining butter to pan. Add onion, garlic, sage, salt and pepper; cook, stirring occasionally until onion is tender. Stir in roasted squash, broth and wine. Simmer, uncovered for 8 to 10 minutes or until liquids are reduced slightly and squash is tender. Stir Mascarpone cheese into skillet along with bacon until sauce is smooth.
  4. Meanwhile, boil pasta according to package timing in a large pot of salted water. Drain well, reserving up 1/2 cup (125 mL) cooking liquid. Toss pasta with sauce, adding pasta water to moisten as needed. Serve immediately with Parmesan cheese (if using).
  • Add an elegant garnish with crispy sage leaves; melt 1 tbsp (15 mL) Gay Lea Spreadables Butter in a small skillet. Add a single layer of whole sage leaves. Cook until edges start to curl and leaves are lightly browned. Pat dry on paper towels. Scatter or crumble over each serving.
  • This pasta reheats beautifully in a skillet, just moisten with extra chicken broth and toss until heated through.
  • Line your baking sheet with parchment or foil before roasting squash for easier cleanup.

Ingredients

  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 3 cups (750mL) butternut squash, 1-inch cubes
  • 4 bacon, thick slices
  • 1 onion, chopped
  • 1/2 tsp (2mL) salt
  • 1/2 tsp (2mL) freshly ground black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tbsp (30mL) fresh sage
  • 1 cup (250mL) chicken broth
  • 1/2 cup (125mL) white wine
  • 1 cup (250mL) SALERNO - Mascarpone
  • 12 oz (375g) penne pasta