Preparation time: 1h
For 4 people:
Peel the butternut squash, remove the seeds and cut it into cubes so that you have about 500g of cubed squash.
Steam the cubed squash for 20 minutes until tender.
In the meantime, peel and finely dice the onion. Peel and crush the garlic. Melt 15g of butter in a frying pan and fry the onion with a pinch of salt until tender. Add the garlic and cook for a further minute, then add the wine and keep cooking until the wine is absorbed. Then, put it to one side.
Put the squash in the blender with the onions and cream, season liberally with salt and pepper. Blend to a smooth purée.
Cook the pasta in salted boiling water for 10 minutes.
Meanwhile, fry the bacon until golden brown. Remove the bacon from the pan and drain it on some paper towel.
Melt the remaining 35g of butter in a pan and briefly fry the sage until crispy.
Drain the pasta, keeping a little bit of the water. Put the pasta back into the saucepan, add the blended squash and a little of the cooking water to make a thick sauce. Mix in the bacon and the sage.
Serve 4 plates of pasta, adding grated Parmesan to taste.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.