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Noodle Bake with Acorn Squash, Mushrooms & Sage

Noodle Bake with Acorn Squash, Mushrooms & Sage

20 Minutes
25 Minutes

1 pound Campenelle pasta cooked al dente according to package, reserve 1/2 cup pasta water

2 Tablespoons olive oil

1(2 pound) acorn squash, peeled, cleaned and cut into ½ inch cubes

8 ounces bacon cut into ½ inch lardons

8-10 small sage leaves

1 cup minced onion

8 ounces baby portabella mushrooms, sliced ¼ inch thick

2 Tablespoons minced garlic

1/2 cup dry white wine

1/2 cup chicken stock

1/4 cup heavy cream

2 Tablespoons minced sage leaves

1/2 cup grated parmesan cheese


Preheat the oven to 400° degrees.

Add the acorn squash to a baking pan and drizzle with the olive oil and season with salt and pepper.  Roast the squash in the oven for 10 minutes. 

Add the bacon to a large saute pan and cook for 3-4 minutes stirring occasionally.  When the bacon is almost crisp add the small sage leaves and cook for 30 seconds more.  Remove the bacon and sage to a plate lined with paper towels, reserving 2 tablespoons of the bacon grease.

Add the reserved bacon grease and onions to the pan and saute for 3-4 minutes.  Add the mushrooms and garlic and saute for 1-2 minutes more.  Add the butternut squash, white wine, chicken stock and reserved pasta water to the pan and simmer until the liquid is reduced by half, about 8-10 minutes.  Add the heavy cream and minced sage leaves to the pan, stir to combine and simmer for 2 minutes more.  Add the pasta to the pan and toss to coat. 

Serve with the parmesan cheese.