Fettuccine with Butternut Squash Carbonara

Last night I made this pasta dish. My granddaughter, who is 19 months old, absolutely loved it. She kept saying "more"! This is a great way to get some vegetables into those picky eaters! This is also another great weeknight dish as the prep and cooking time are not that long.

Serves 8 ( 1 c. pasta = 7 points +)

• 1/4 lb. reduced-fat bacon, 
• 1 T. finely chopped fresh sage
• 3 c. peeled, diced butternut squash
• 1 c. chopped onion
• 2 garlic cloves, crushed
• 2 c. fat-free chicken broth
• salt and pepper to taste
• 16 oz. uncooked fettuccine
• 1/4 c. grated, fresh Parmesan cheese

Spray a large nonstick skillet with cooking spray, Cook bacon until crisp, stir in sage. Remove bacon and sage with a slotted spoon and place on paper towels; set aside.
Add squash and onion to the pan and cook until onion is translucent. Add broth. Bring to a boil, reduce heat, cover and simmer until squash is soft and liquid is reduced by about half ( 15-20 minutes). Let cook slightly, then puree in a blender until smooth, Season with salt and pepper to taste. 
Place squash mixture back in skillet.

Cook pasta in a large pot of water until al dente. Drain, reserving 1 c. pasta liquid.
Combine pasta, sauce and 1/4 c. cooking liquid from pasta. Cook over medium heat until hot. Add more liquid as needed until sauce coats pasta. Mix in Parmesan cheese. 
Serve pasta topped with reserved bacon and sage.