1/4 cup butter
2 cups milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup pureed cooked butternut squash
1/4 cup crumbled cooked bacon
2 tablespoons chopped fresh chives
BUTTERNUT SQUASH-BACON BECHAMEL PASTA SAUCE
- In 2-quart saucepan, heat butter over medium heat until melted and bubbly. In tightly covered container, shake milk, flour, salt and pepper. Gradually stir into butter.
- Stir in squash, bacon and chives. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add additional milk, if desired, until sauce is desired consistency; heat through. Toss with any hot cooked pasta; serve immediately.
*Roast extra butternut squash next time you make it, so you’ll have it on hand for this recipe. Toss cubed uncooked squash with a little olive oil and spread in a single layer on a cookie sheet. Roast at 425° for 20 to 30 minutes, turning once, or until tender when pierced with a fork. Cool, then puree in a food processor or blender.