Squash and Bacon Alfredo
with Fried Sage Leaves
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
Parmesan Cheese, shredded
Cream Sauce Spice Blend
Not included in your delivery
Before starting, 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. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, line a plate with paper towels. Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!) When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside. Reserve bacon fat in the pan. (NOTE: You will use the pan with bacon fat in step 5.)
Meanwhile, peel, then mince or grate garlic. Strip sage leaves from stems. (NOTE: You will use leaves and stems.)
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions, garlic, Cream Sauce Spice Blend and sage stems. Cook, stirring often, until fragrant, 1-2 min. Add squash, cream, 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, 10-12 min. Remove from heat, then carefully discard sage stems. Using a potato masher, carefully mash sauce until it reaches desired creaminess.
Meanwhile, 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 linguine and return to the same pot, off heat.
Meanwhile, reheat the pan with reserved bacon fat 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 sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir to combine. (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.