Ingredients
1 1/4
lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
2
tablespoons olive oil
1/2
teaspoon salt
1/2
teaspoon pepper
6
slices bacon, chopped
1
large onion, halved and thinly sliced (3 cups)
4
cups uncooked cavatappi pasta (12 oz)
1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup heavy whipping cream
1/3
cup grated fresh Parmesan cheese
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
Heat oven to 425°F. Spray large rimmed pan with cooking spray.
In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
Cook and drain pasta as directed on package.
Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.
