Butternut Squash Alfredo Pasta


4 slices applewood bacon
2 tbsp butter
1 cup red onion, diced
1 garlic clove
3 cups butternut squash cubes
1 cup  low sodium chicken stock
1 1/2 tbsp fresh sage, diced
1 1/2 tbsp fresh thyme,  diced
1 cup 2% milk
salt, pepper to taste
2 lb pasta


Heat up a large skillet and add the butter and red onion. Cook until softened, about 1-2 minutes. Add in garlic and saute for 30 seconds, then add the butternut squash, chicken stock, sage, and thyme. Stir and cover, cooking until squash is tender, about 10 minutes.

Add the squash to a food processor, with the milk and  salt to taste. Puree until smooth.

Cook the bacon until crispy in a skillet on medium heat.Set aside to drain on a paper towel.

Heat up a large pot of water to boiling and add pasta. Cook according to package directions and drain. Add the sauce to the pasta and toss with crumbled bacon. Serve.

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