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Goat Cheese, Bacon & Butternut Squash Sauce over Whole Wheat Toasted Onion Pappardelle

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Serving Size: 
  • 1 lb. Pappardelle’s Whole Wheat Toasted Onion Pappardelle
  • 4 slices of bacon
  • 1 (2 lb.) butternut squash, diced
  • 4 cloves of garlic, minced
  • 1-1/2 cups chicken or veggie broth (or water)
  • 4 oz. goat cheese
  • Sea salt
  • Freshly ground black pepper
  1. In a large skillet, cook bacon until crisp. Drain and crumble. Set bacon aside.
  2. Drain all but 2 tablespoons of bacon fat from the skillet. Add squash and garlic. Sauté for 5 minutes. Stir in broth. Cover and simmer until squash is cooked, about 25 minutes.
  3. While squash is finishing cooking, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  4. When squash is thoroughly cooked, add in goat cheese and stir well to combine. Season with salt and pepper. Remove from heat.
  5. Add sauce to individual plates of pasta. Crumble bacon on top. Serve immediately.

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