Steps: |
| -Preheat oven to 425 degrees. |
| -Toss the butternut squash with the oil and salt and pepper in a casserole dish. |
| -Roast for approximately 20-30 minutes until tender. |
| -Bring 2 quarts of water to a boil for the pasta. Cook and drain, but do not rinse. |
| -Heat up a medium, heavy bottom saucepan to medium-high. |
| -Add the bacon and saute for a minute. Turn down the heat, and render the bacon until crispy. Take out and set aside. |
| -Add the onions to the bacon fat and saute until translucent. Then add the garlic and saute an additional 2 minutes. |
| -Drain off any excess fat at this point. |
| -Deglaze with the white wine. Reduce the wine by half. |
| -Slowly whisk in the heavy cream. Make sure there are 3 inches in between the cream and the top of the pot. |
| -Boil the cream to reduce to sauce consistency. (Approximately 20 minutes) |
| -Add the nutmeg and chile flakes during the reduction phase. |
| -Once the sauce has thickened slightly, add the pasta and toss. |
| -Stir in the parmesan and spinach. |
| -Season to taste. |
| -Plate the pasta and top with the squash and bacon. |
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