This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Pasta doesn't make you fat. How much pasta you eat makes you fat."
- Giada De Laurentiis
The blend of flavors in this dish is perfect: savory bacon, roasted butternut, sweet onions, slightly bitter marjoram, and creamy cheese come together in a truly delicious dish. To save time, you can easily make the sauce in advance, then refrigerate until needed.
Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.
All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.
Parmesans have about 9 grams of fat per ounce. This is moderate for cheese. Good parmesans have such a fine flavor you donít need much.
1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol
Servings = 4 | Serving size =2 ounces pasta with sauce and 1/4 ounce cheese
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Once assembled, this recipe does not make very good leftovers. The sauce alone, however, will keep well, refrigerated, for 3-5 days and can easily be made in advance.
|1 medium||butternut squash|
|1/2 cup||2% milk|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|8 ounces||whole wheat or gluten free linguine or spaghetti pasta|
|2 tsp||olive oil|
|2||slices bacon (diced)|
|1 large||white onion (thinly sliced)|
|2 ounces||Parmigiano-Reggiano (grated)|
Preheat the oven to 325įF.
Cut the squash in half lengthwise and scoop out the seeds.
Place the squash in a large skillet cut side down and place the skillet in the oven.
Roast for 45 minutes. Remove and let cool to the touch.
Peel the skin off of the squash and discard. Place the flesh in a large mixing bowl.
Add the milk, salt, marjoram, and pepper.
Using a large whisk, blend until smooth.
Place the sauce in a saucepan over low heat. Stir occasionally.
Place the water in a large stock pot over high heat.
After the water is boiling add the pasta. Stir and cook on a slow boil.
While the pasta is cooking, place the olive oil in a large skillet over medium high heat.
Add the diced bacon and cook for about 3 minutes. (The bacon does not need to become crispy.)
Add the sliced onion and cook for about 5 minutes, stirring frequently.
When the pasta is done, drain it, then add the pasta to the pan with the onions and bacon.
Toss well to mix the pasta with the bacon and onions, then divide between 4 bowls.
Top with the warm butternut squash sauce and then the cheese. Serve.
Serving size = 2 ounces pasta with sauce and 1/4 ounce cheese
Servings = 4
Amount Per Serving
|Calories 491||Calories from Fat 125|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 79g||26%|
|Dietary Fiber 11g||38%|
|Vitamin A 465%||Vitamin C 90%|
|Calcium 34%||Iron 23%|
|Vitamin K 4 mcg||Potassium 1144 mg|
|Magnesium 181 mg|