Sweet, savory blue hubbard squash with crumbled bacon and sage steals the show in this quick and easy pasta dish. It’s the perfect balance of elegance and winter comfort food.
4 cups small-cubed blue hubbard squash
4 teaspoons olive oil
1-½ cup small chopped red onion
2 teaspoons salt
¾ pounds dry pasta of your choice
4-6 strips of cooked bacon
1 cup fresh grated Gruyere cheese
⅛ cups fresh chopped sage
Preheat oven to 425º F. Toss together squash cut into small cubes with olive oil. Bake for 10 minutes.
While squash is baking, chop the red onion and set aside. Also bring a large pot with 6 quarts of water and 2 teaspoons of salt to a boil.
After squash has cooked for 10 minutes, add red onion to the pan and coat onion with olive oil from the pan while flipping with the squash pieces. Return the vegetables to the oven and cook for an additional 10 minutes. Add pasta to the pot of boiling water and boil as instructed on package.
While the vegetables and pasta are cooking, cook bacon. Let cool down completely. Chop or crumble bacon and set aside.
When the pasta is ready, reserve 1 cup pasta water.
Remove vegetables from the oven. Fold pasta and roasted vegetables together until the pasta is coated with the creamy, cooked blue hubbard squash. If the pasta seems dry, add some reserved pasta water to the skillet as needed.
Mix in the chopped / crumbled bacon
Garnish with freshly-grated Gruyere and sage. Serve immediately.
Image and adapted recipe: Rachel Hanwalt from Tasty Kitchen