Butternut Squash and Bacon Alfredo
with Fried Sage
This luscious linguine dish is extra comforting and cozy! Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury sage. You'll be licking the plate clean!
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
Linguine
(Contains Wheat)
170 g
Butternut Squash, cubes
7 g
Sage
113 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
1 unit
Chicken Broth Concentrate
50 g
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) Heat a large non-stick pan over medium-high heat. When hot, add bacon. 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 fat in the pan. (NOTE: You will use the pan again in step 5 to fry sage leaves!)
While bacon cooks, peel, then finely chop shallot. Peel, then mince or grate garlic. Strip sage leaves from stems.
Heat a medium pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots, garlic and sage stems. Cook, stirring often, until fragrant, 1-2 min. Add squash, cream, broth concentrate, garlic salt and 1/4 cup water (dbl for 4 ppl). Season with pepper. Bring to a boil over high. Once boiling, reduce heat to medium, then cook until squash is tender, 8-10 min. Remove the pot from heat, then discard sage stems. Using a potato masher, carefully mash sauce until it reaches desired creaminess.
While sauce cooks, add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
While linguine cooks, heat the pan with reserved bacon fat (from step 1) over medium-high. When hot, add sage leaves. Fry until crisp, 1 min. Using a slotted spoon, transfer fried sage leaves to the paper-towel lined plate with bacon. Set aside.
Add spinach, sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Divide linguine between bowls. Sprinkle fried sage leaves, remaining bacon and remaining Parmesan over top.
