Butternut squash and bacon linguine


  • 1 lb. linguine or other long pasta
  • 8 slices bacon, thinly sliced
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 2 cups butternut squash (Butternut), finely diced
  • 1 1/2 tablespoons flour
  • 1 cup of chicken broth
  • 1 1/4 cups of milk
  • Salt and freshly ground pepper
  • 3 tbsp. fresh basil, chopped

A few shavings of Parmesan cheese, to garnish


In a large saucepan, cook the pasta in a large quantity of boiling salted water according to package instructions.

While the pasta is cooking, in a large skillet, sauté the bacon with the garlic, onion and diced squash. Dissolve the flour in the chicken stock and add the milk. Pour into skillet and simmer for 5 minutes.

When the pasta is cooked, drain it in a colander, add it to the sauce and, if necessary, season with salt and pepper. Serve garnished with a little basil and Parmesan cheese, to taste.