Butternut Squash Pasta

The weather here in Tennessee is abnormally cool, and fall like which is making me crave cozy yummy recipes with all the flavors of fall. Like this delicious pasta dish, loaded with savory flavors that meet that cozy need. This dish is super easy to make (I made it while canning tomato sauce) and tastes sooooo good!

Related Article: Butternut Squash Casserole

Ingredients

1 cup organic onion diced
2 garlic cloves
3 cups organic butternut squash cubed
1 cup chicken broth
1 cup whole milk
2 tablespoons avocado oil
1/4 teaspoon thyme
1 Tablespoon Parmazane + a little more for topping
salt to taste
pepper to taste
1 box of Ziti pasta
4 strips of nitrate free bacon
red pepper flakes

Directions:

In a large skillet add the oil and onion. Saute until slightly soft and add garlic. Wait about 30 seconds and add squash, broth, and tyme. Stir and cover. Cook until squash is fork tender. Use a hand blender or food processor to puree until smooth. Add milk, salt, pepper, and cheese. Return to heat on low until it thickens slightly.

In the meantime boil water with a splash of oil. While that heats cook bacon in a skillet until crispy. Once the water reaches a boil add pasta to water. Cook according to directions on the box. When done drain and place in a bowl. Toss in sauce, sprinkle bacon, cheese and red pepper flakes over the top and serve.