Squash and Bacon Pasta

Squash lightens the heaviness of bacon in this filling pasta dish, bringing together the sweet and smoky flavors of autumn, creating a comforting and satisfying meal that's perfect for cooler evenings.

This recipe can easily be beefed up by doubling the squash, spinach, or even both!

I'm glad this recipe only needs a half-pack of bacon, because the other half disappears while I'm cooking! – Bob V.

Squash and Bacon Pasta

Ingredients

• 12oz frozen butternut squash, finely cubed

• 1/2 pack bacon

• 1 box bow tie pasta

• 4 garlic cloves, pressed or minced

• 6 oz spinach

• 1 cup 5% fat Greek yogurt

• 1/2 cup fresh Parmesan cheese

• splash of water

• salt and pepper to taste

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Directions

Utilities: one large skillet, a pot

1. Start your pasta boiling in the pot. Cook per package instructions.

2. Cook the bacon in your skillet, until its firm but not totally crispy. Set the cooked bacon aside and drain off most of the grease, but leave enough behind for cooking.

3. Toss the squash into the skillet and cook until soft, about 3-5 minutes. Toss in the garlic and saute for a minute or so, until fragrant.

4. Pile the spinach on top of the squash and saute until wilted.

5. Turn off the heat, and add the yogurt, parmesan, and a few drips of water to mix it all together, if necessary.

6. Toss the cooked pasta into skillet and mix everything together. Season to taste and serve hot.