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.
Butternut Squash, cubes
Chicken Broth Concentrate
Parmesan Cheese, shredded
Not included in your delivery
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.