Penne with Butternut Squash, Bacon and Sage | Food Stuff
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Ingredients
- 4 to 6 strips bacon, cooked until crispy and chopped into pieces
- 4 cups butternut squash chunks, about ½ inch in size*
- ¼ cup dry white wine
- 2 teaspoons all-purpose flour
- 2 tablespoons minced fresh sage
- 3 cloves garlic, minced
- 6 green onions, thinly sliced
- 4 teaspoons freshly squeezed lemon juice
- 2 ounces cream cheese (light is fine)
- 2 cups low-sodium chicken broth
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil, divided
- ¾ cup freshly grated parmesan cheese
- salt
- pepper
- 13 ounces whole wheat pasta
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