Well, these week brought us apples, pumpkin, and now butternut squash. Is it fall? Or, am I the only one buying sweater dresses with ruffle butt leggings? (for my baby, of course. I’m too old for a ruffle butt legging. Or, am I??)
I’m happy that it’s the season to crank the oven and stuff our faces. But, I’m also in a bit of a flurry trying to run around and get all the fall things done before the dreaded winter season starts. My husband and I measure our time in the Midwest in the number of winters we’ve survived. We’re at 3 winters survived. No car accidents yet, which is my biggest fear for driving in the snow, and the heater has only gone out twice!
Since I’m running errands and working all day, I created a make-ahead pasta meal. It’s a versatile meal, because the base is a bacon and butternut squash thyme hash. Make the hash on the weekend (triple the recipe, even!), and then have it on hand for lots of things: pile an egg on top for breakfast, stuff it in a quesadilla with melty cheese, or my favorite: fold it into a grain salad. I love to make a pot of farro, and then stir in this hash. Top it with little aged cheddar chunks, and I could eat it for lunch every day in a week!
- 4 strips of bacon, cut into lardons
- 2 tablespoons Kerrygold Unsalted Butter
- 2 cups small-diced butternut squash
- 1 medium onion, diced
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 5 large sprigs fresh thyme
- 6 ounces pasta (I used whole wheat penne)
- 1/3 cup grated Kerrygold Aged Cheddar Cheese
- 1 tablespoon Kerrygold Unsalted Butter
1. In a cast iron skillet, add the bacon lardons. Turn the heat to medium high, and let them cook for about 7-8 minutes, until they start to release their fat and begin to brown.
2. Then, add the onion, butternut squash and butter to the pan. Continue to cook until the butternut squash starts to soften, adding a splash of water as needed to prevent burning. It will take 10-15 minutes. Add the salt, pepper, and thyme about half-way through.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the penne, following the package directions.
4. When the pasta is done, add it to a serving bowl. Stir in the butternut squash mixture, cheese, and butter. Toss to combine and then serve.
Amount Per Serving: Calories: 750Total Fat: 47gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 129mgSodium: 1329mgCarbohydrates: 56gFiber: 9gSugar: 7gProtein: 30g