Because it’s Sunday… because you love pasta… and because, most importantly, I love you, here is THE PASTA to eat this Fall. It’s creamy, spiked with gorgonzola and bacon, and dancing with a fresh pop of sage… Did I mention there’s roasted garlic involved? It’s a mega dream boat.
Let’s dive right in…
The first thing you’ll do when you’re ready to make this pasta dream into a delicious reality is prep the squash. Getting that squash and garlic in the oven >>> priority numero uno!
You’ll want to toss it with some olive oil, salt, and pepper, then pop it in a hot oven to roast away for a good 40 minutes. I can guarantee this will make your house smell 100% incredible. You can thank the roasted garlic for that.
Once the butternut squash and garlic have done their thing and finished their business, you’ll want to press the garlic cloves from their papery wrappers (ditch those in the trash), and toss the roasted goodies in the blender.
You’ll zip them up nice and good until they’ve created a thick puree, then, add more goodies! Specifically a kiss of cream, Greek yogurt, crushed tomatoes, and CHEESE. The gorgonzola —> stinky cheese heaven. You don’t want to skip it 😉
The sauce makes a really BIG batch, so I’ve included instructions on how to freeze the leftovers. I typically use cups of sauce for one pound of pasta (ok…maybe 1/ cups if I’m feeling extra indulgent). If you end up using the same amount, you’ll have enough sauce left for two more meals! And the sauce freezes great for up to months. Win!
Sprinkle each ready-to-serve plate of pasta with crispy strips of bacon, torn sage, and extra cheese —> SUCH a good marriage of flavors happening on one plate!
There are countless reasons why you should go make this pasta, but I think, the most important of all, is this is just a downright delicious meal sure to warm your belly and heart. And who needs more reason than that? Enjoy! xoxo
Sunday Suppers: Creamy Butternut Squash, Bacon, and Gorgonzola Linguini
- 1/2 of a *medium-sized butternut squash (peeled and chopped into 2" chunks)
- 3 tablespoons olive oil
- Salt and pepper
- 7 garlic cloves, peels left on
- 1/4 cup heavy cream
- 1/2 cup Full-fat Greek yogurt
- 1 cup crushed tomatoes
- 1 and 1/2 cups chicken stock
- 1 1/4 cups gorgonzola cheese, divided
- 2 teaspoons fresh sage, chopped
- (1) 16 oz box dried or fresh linguini, cooked according to package directions
- 6 strips bacon, cooked until crispy and cut into thin strips
- Preheat oven to 375 (F).
- Cut squash into 2-inch chunks. Transfer to a smaller baking dish, toss with oil, then generously season with salt and pepper. Scatter the unpeeled garlic cloves around squash. Roast until squash is very tender, about 40 minutes, tossing once halfway through. Once the garlic is cool enough to handle, carefully squeeze the roasted garlic clovers out from the papery skin. Discard skin.
- Transfer squash and roasted garlic to a food processor or strong blender. Pulse until the mixture has become a thick puree.
- In a large bowl quickly whisk together the heavy cream, Greek yogurt, crushed tomatoes, chicken stock, and 3/4 cup of the gorgonzola cheese - the mixture will be thick.
- With the processor motor running, add the wet ingredient mixture through the feed tube; process until very smooth. The mixture will be very thick, but that's ok. Set aside.
- Cook pasta according to package instructions. Reserve 1 cup pasta water.
- Drain pasta and return to pot. Pour 2 cups of the sauce over the pasta; toss to coat. Add pasta water to thin sauce, as needed. I tend to add at least 1/2 cup. Add chopped sage.
- Serve it topped with torn sage leaves, remaining gorgonzola, and crumbled bacon.
- Cool sauce to room temperature. Pour into airtight freezer friendly containers, leaving 1 inch of space between the lid and the sauce. Freeze up to 3 months.
- When ready to use, place containers upside down under hot tap water to help release frozen sauce. Place sauce in a large saucepan. Cover and reheat over medium-low,adding water to thin if necessary.
*This recipe makes enough sauce for 3 pounds of pasta. Use two cups for the linguini listed above, then freeze the rest for another use.