Happy first day of fall! Just seeing the number change on my calendar made me want to pull on a pair of jeans, fuzzy socks, a and warm sweater. Then I checked the weather, yup, it’s supposed to be 90 today… Oh, life in the Central Valley of California- it’s a bit bittersweet.
Thankfully I have squashes like butternut and kabocha on hand to whip up delights to convince my poor brain of the date. Since I have sent 26 of my 29 autumns either in California or Baja I have an arsenal of fallish (I don’t care if it’s not a real word!) recipes that cover both the hot days and the cool days.
One day I might be whipping up a sourdough kabocha spice cake the next I might be making chai ice cream. I just go with the flow, it is wonderful to celebrate the changing of the season with both of them.
The farmer’s market started selling hearty squashes a few weeks ago so I stocked up on butternut and kabocha. I plan on spending the next few days making and canning puree. I generally use pumpkin, butternut and kabocha puree interchangeably in all of my recipes. They all taste great; pumpkin latte just sounds better than butternut latte if you know what I mean. 😉
Last fall while still living in Mexico my girls and I got on a huge butternut pasta sauce kick. Whenever my sweet baby girl Karen (now 13) and I made dinner for the whole school of 50+ people we made a creamy and delicious butternut sauce with rosemary fresh from our garden. It was a hit! Everyone loved it and I was secretly happy when there was still leftovers for my lunch the next day. The girls loved it so much that they all agreed that this recipe HAD to go in the cookbook I wrote for them this spring.
This butternut squash pasta sauce with bacon and rosemary will make your taste buds so happy! It is creamy and full of good for you fats like raw cream, olive oil, bacon grease, and butter. It is given a bit of added extra “umpf” of flavor and nutrition from homemade chicken stock, fresh herbs and real salt used in the recipe.
I love that the traditional, nourishing diet embraces healthy foods just as God created them and how they have been enjoyed since the beginning of time. Without them, this dish would just be a puree of squash, not nearly as exciting as this present dish.
I’m making the sauce again this evening for dinner to welcome in the fall season even if it doesn’t feel like it. Happy first day of fall!
Creamy Butternut Squash Pasta Sauce with Bacon and Rosemary
- 2 cups of butternut squash puree
- 1 cup of chicken broth
- ½ cup cream or whole milk
- 4 strips of bacon
- 6 cloves of garlic
- 2 TBS olive oil
- 2 TBS butter
- 2 TBS chopped rosemary
- 1 tsp salt
- Fry the bacon until crispy until crispy, about 8 minutes over medium heat.
- Remove the bacon, add the butter and olive oil.
- Once the butter is melted add the garlic and fry for a few minutes until golden brown.
- Add the butternut squash (or pumpkin), chicken broth, rosemary and salt. Simmer for 10 minutes, stir every few minutes.
- Add the cream or milk, stir and remove from the heat.
- Chopped the bacon and add it to the sauce, reserving two tablespoons for the garnish.
- Serve over pasta or choice. Garnish with additional chopped bacon and rosemary if desired.
This post is part of Wildcrafting Wednesdays,