Butternut Squash Penne

I just made this for dinner for the first time. It's delicious! A little extra prep time up front, but it comes together quickly. I used pepper bacon for an extra smoky flavor.

Ingredients:
4 slices bacon, cut into 1/4 inch pieces
8 large fresh sage leaves, plus 1 tablespoon minced
1 butternut squash (about 2 lbs), peeled, seeded and cut into 1/4 inch dice
1 tablespoon unsalted butter
6 scallions, sliced thin
1/4 teaspoon nutmeg
1 teaspoon sugar
salt and pepper
2 cups chicken broth
1 pound penne
2 tablespoons grated Parmesan, extra for serving
4 teaspoons fresh lemon juice
1/2 cup sliced almonds, toasted

Directions:

• Cook bacon over medium heat until crisp, about 8 minutes. Add whole sage leaves and cook one minute more. Strain mixture through fine-mesh strainer into small bowl, reserving bacon fat and bacon mixture separately.
• Return skilled to high heat and add 2 tablespoons reserved bacon fat (add olive oil if necessary). Add squash in an even layer and cook, without stirring, until beginning to caramelize, 4-5 minutes. Continue cooking, stirring occasionally until spotty brown, 3-4 minutes.
• Add butter and allow to melt. Add scallions, nutmeg, sugar, 1/2 teaspoon salt, 3/4 teaspoon pepper, and minced sage. Cook stirring occasionally for 3 minutes.
• Add broth and bring to a simmer; cook until squash is tender, 3 minutes longer.
• Meanwhile, cook pasta according to directions in Dutch oven over high heat. Drain and transfer back to Dutch oven.
• Add squash mixture to pasta; stir in 2 tablespoons Parmesan, lemon juice and reserved bacon. Add toasted almonds and additional cheese when serving.

Servings: 4-6