Ingredients

• 1 medium butternut squash, about 2 pounds
• 1 tablespoon olive oil
• 6 slices bacon cut into ½ inch
• ½ cup finely chopped shallots
• ½ cup chicken broth
• 1 tablespoons balsamic vinegar
• ¾ pound pasta
• Parmesan cheese to taste
• 2 tablespoons finely chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Cut squash into chunks and peel. Coat with oil and grill until just able to prick with a fork. You don’t want the squash too soft or it will turn to mush in the dish.
2. Cook bacon until the fat is rendered and pieces are crisp. Remove the bacon and set aside.
3. Add the shallots and cook until soft about 5 minutes. Add the broth, vinegar and cook 2 to 3 minutes.
4. Cook the pasta, drain and add it to the shallots and broth mixture. Bring the mixture to a boil and add the cheese (about ½ cup), squash and thyme. Season with salt and pepper.
5. Serve garnished with bacon crisps and pass more Parmesan.

Comments: Savory and great for fall or winter dinners.