Bucatini with Butternut Squash, Hickory-Smoked Bacon & Walnuts
This bucatini pasta recipe is perfect for fall. Hickory smoked bacon and chopped walnuts provide a salty crunch, while diced butternut squash brings a sweet and buttery texture.
Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni
1 box Barilla® Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
Salt & pepper to taste
½ cup walnuts, roughly chopped
2 tbs chive
Optional: ½ cup Parmigiano cheese
Directions:
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash 1/4 butternut squash with a spoon until creamy
5.Toss bucatini pasta with butternut squash, stir in walnuts, chives and top with bacon and Parmigiano cheese before serving