Adrienne, Punky, and I headed out for our walk this morning without so much as glancing outside.
We were half way through our route when I realized that it couldn’t be more than 50 degrees outside. Luckily, I had the foresight to put a hat on my little bald baby, but her poor little hands were freezing (Punky was fine in her enormously thick coat).
When we got home (after I had wrapped Baby A snugly in a blanket) I decided to make dinner. At 8:30am.
This is the kind of dish you want to devour after a cold walk in the wind.
Or after apple picking on a chilly day.
Or immediately following a hayride.
Or before you go trick-or-treating on a nippy evening.
Basically, you need to make and eat this dish during the fall.
Butternut Bacon Pasta
- 1 butternut squash
- 1 T olive oil
- 1/2 red onion, sliced
- 4 slices bacon, chopped
- 1 box whole wheat pasta
- 1/2 cup coconut milk
- parmesan cheese (for serving)
Peel and dice the butternut squash. Combine with olive oil and roast at 450* for 45 – 60 minutes, until tender and browned. Meanwhile, sauté the red onion and bacon pieces. Set aside.
Cook the pasta, reserving 1/2 cup of the pasta water.
Once the squash is done, combine 1 cup of the pieces with the coconut milk and the reserved cooking liquid. Blend on high until a thick sauce is formed.
Combine all ingredients, sprinkle with parmesan cheese and serve.
I stood over the stove shoveling bite after bite of this into my mouth when it was finished. I guess that’s what happens when you fill the house with smells of roasting butternut squash and bacon before you’ve had breakfast.