Recipe

Roast the Butternut Squash

1. Preheat the oven to 400°F.
2. Place the diced butternut squash on a sheet pan. Drizzle with olive oil and toss to coat.
3. Roast for 15–20 minutes, or until tender. Remove from the oven and set aside.

Cook the Pasta

1. While the squash is roasting, bring a medium pot of salted water to a boil.
2. Cook the bowtie pasta according to package directions until al dente or your desired doneness.
3. Drain the pasta, run under cold water, and set aside.

Cook the Bacon

1. Cut the bacon into bite-sized pieces.
2. Cook in a large skillet over medium heat until almost desired doneness.
3. Using a slotted spoon or tongs, transfer the cooked bacon to a paper towel-lined plate.
4. Reserve 2–3 tablespoons of the bacon fat in the skillet for the sauce.

Make the Cream Sauce

1. Heat the reserved bacon fat in the large skillet over medium heat.
2. Add the sliced Swiss chard and minced garlic. Sauté until the garlic is fragrant and the Swiss chard is wilted. Add the heavy cream and bring to a gentle simmer.
3. Stir in the shredded Gouda until melted and the sauce is smooth.
4. Add the cooked bacon, pasta, and roasted butternut squash to the skillet.
5. Cook over medium-low heat, stirring occasionally, for 5–10 minutes, or until everything is heated through and the sauce has thickened slightly and coats the pasta.
6. Season to taste with salt and black pepper. Serve warm with garlic bread or breadsticks, if desired.

Chef Notes

• You can easily switch out the Swiss chard for another leafy green, such as spinach or collard greens. Just avoid bitter greens.
• You can use seasoned pork sausage in place of the bacon. If using pre-seasoned sausage, taste the finished dish before adding additional salt.
• No aged Gouda on hand? Simply replace it with freshly shredded Parmesan cheese.