Noodle Bake with Acorn Squash, Mushrooms & Sage
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.