Creamy Butternut Squash, Bacon, and Gorgonzola Linguini

Today in this recipe, I’ll show you how to prepare Creamy Butternut Squash, Bacon, and Gorgonzola Linguini or you can say that you will know the great recipe to make Creamy Butternut Squash, Bacon, and Gorgonzola Linguini, today. So, without wasting time let’s start:

Ingredients To Make Creamy Butternut Squash, Bacon, and Gorgonzola Linguini

To make the Creamy Butternut Squash, Bacon, and Gorgonzola Linguini, the ingredients which are required to make this recipe are the following which are shown below:

• three tbsp olive oil
• seasoned with salt & pepper
• 7 garlic cloves (peeled) 1/4 cup heavy cream
• 1 cup tomatoes, smashed
• 1 1/2 cups chicken broth
• 1/2 medium butternut squash (peeled and diced into 2″ cubes)
• 1/2 cup Greek yogurt (full fat)
• 1 1/4 cups gorgonzola, split
• 6 pieces bacon, cooked till crispy and thinly sliced
• 2 tablespoons chopped fresh sage (1) 16 oz box dry or fresh linguini, cooked according to package guidelines

Instructions To Make Creamy Butternut Squash, Bacon, and Gorgonzola Linguini

To make the Creamy Butternut Squash, Bacon, and Gorgonzola Linguini, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Creamy Butternut Squash, Bacon, and Gorgonzola Linguini and the instructions are the following which are shown below:

1. Preheat the oven to 375°F.
2. Squash should be cut into 2-inch slices. Transfer to a smaller baking dish, drizzle with oil, and season with salt and pepper to taste. Scatter the garlic cloves around the squash. Roast the squash for about 40 minutes, tossing once halfway through. When the garlic has cooled sufficiently, delicately squeeze the roasted garlic clovers from the papery skin. Remove the skin.
3. Place the squash and roasted garlic in a food processor or powerful blender. Pulse the ingredients until it is a thick purée.
4. Quickly whisk combine the heavy cream, the Greek yogurt, crushed tomatoes, chicken stock, as well as 3/4 cup of the gorgonzola cheese in a large mixing basin – the sauce will be thick.
5. Add the wet ingredient combination via the feed tube while the machine is running; process until extremely smooth. The mixture will be rather thick, which is fine. Place aside.
6. Cook the pasta according to the package directions. 1 cup pasta water should be set aside.
7. Return the spaghetti to the pot. Toss the spaghetti with 2 cups of the sauce to coat. Thin the sauce with pasta water as required. I usually add at least 1/2 cup. Mix in the sage.
8. Serve with sage leaves, leftover gorgonzola, and crumbled bacon on top.

To Freeze:

1. Allow the sauce to come to room temperature. Pour into freezer-safe airtight containers, allowing 1 inch of space between the cover and the sauce. Freeze for up to three months.
2. Place containers upside down under hot tap water when ready to use to help loosen frozen sauce. In a large saucepan, combine the sauce ingredients. Cover and reheat over medium-low heat, adding water as needed to thin.

NOTES

*Before roasting, you should have around 2 heaping cups of butternut squash bits.This recipe yields 3 pounds of spaghetti sauce. Use two cups for the linguini recipe above, and save the remainder for another time.

Conclusion (Creamy Butternut Squash, Bacon, and Gorgonzola Linguini)

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