Creamy Butternut-Sage Penne
with Crispy Bacon
Mashed butternut squash is the backbone of tonight's creamy sage sauce, which drapes over penne and spinach for a meal that delivers on richness without feeling heavy. Pan-fried crispy bacon gives each bite a delicious salty crunch!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
170 g
Butternut Squash, cubes
43 g
Cream Cheese
(Contains Milk)
1 unit
Chicken Broth Concentrate
50 g
Shallot
1 unit
Garlic, cloves
7 g
Sage
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Penne
(Contains Wheat)
½ tsp
Chili Flakes
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Sage Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium, 1 tbsp for extra fragrant! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min. Drain and return squash to the same pot, off heat. Mash squash until smooth.
Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Pick a few sage leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl).
Heat a large non-stick pan over medium heat. While the pan heats, cut bacon crosswise into 1/4-inch strips. When hot, add bacon to the dry pan. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.
When squash is almost done, reheat the same pan with reserved bacon fat over medium. When hot, add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add garlic. Cook, stirring constantly, until fragrant, 30 sec. Add mashed squash, broth concentrate, cream cheese, reserved pasta water, 1 tbsp butter (dbl for 4 ppl) and 2 tsp sage. (NOTE: Reference sage guide.) Season with salt and pepper. Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
Add spinach, penne and Parmesan to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste. Divide penne between plates. Sprinkle bacon and some chili flakes over top, if desired. (NOTE: Reference heat guide.)
