2 slices bacon or pancetta, optional
2 Tablespoons onion, minced or 2 shallots, minced
3 cups butternut squash
Pepper to taste
1 bay leaf
6 leaves sage, cut into thin strips
1 cup chicken or vegetable broth
Roast the squash (or use frozen squash which is thawed) until squash is softened.
Cook the bacon until crisp; remove from the pan and let drain. Retain the bacon dripping and add the minced onion. Cook a few minutes and add the butternut squash, pepper, bay leaf, and sage to the pan. Ensure the squash is heated through. Add the chicken broth and stir until fully incorporated. Break the bacon into pieces and add to the pan. Add additional chicken broth until desired consistency is achieved.
Top your favorite pasta with this sauce and add grated Romano or Parmesan cheese.
cheese. I hope you enjoy this and recommend this be added to your recipe collection.