Bacon and Butternut Pasta

Ok, Ok – this one is really too simple for words – but damn does it ever taste good!

You are just going to have to excuse the semi-awful picture – the longer days mean extra sunlight in the Tree House, leaving me battling myself over light settings, shutter speeds, and everything else I am always trying to mess with like I actually know what I am doing.

But enough about that, on to the food!

What you need:

(makes 2 big or 4 small servings)

4 ounces (uncooked) elbow maccaroni

1/2 butternut squash (cubed and roasted)

5 slices cooked bacon

2 Tablespoons Cream of Chicken Soup

1 Tablespoon Milk

1 Teaspoon buttery flavored product of your choice

Salt

What you Do:

Cook pasta according to package directions, BUT, when the water comes to a boil, add a generous palmful of salt to it before adding the pasta. (Underseasoned pasta = blecky)

Drain pasta well and reserve in colander.

In pasta pot over low heat, crumble bacon into bits and allow to heat through and release any fat it might have in it, then add buttery product to pot and melt.

Add Butternut Squash and heat through.

Return Pasta to pot, add condensed soup and milk and stir to coat all the noodles. 

Serve immediately.

(I have been having a mixed green salad with dinner every night lately, and it made an especially nice side with this – I dressed it with a drizzle of balsamic vinegar.)

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