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1
Peel, seed and dice 2 medium butternut squash (will yield about 3 cups). Set aside.
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2
Dice bacon or pancetta. Cook in a large saute pan over medium high heat heat to render fat and crisp it up. While that's cooking, dice shallots and mince garlic.
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3
When bacon/pancetta is crisp, remove to a paper towel. Drain fat from pan, leaving about 3 tablespoons. Add squash cubes and cook until starting to brown on the edges.
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4
Lower heat to medium, and add shallots and garlic. Cook until shallots are translucent and softened slightly. Add chicken stock (which you have nuked in the microwave to get it nice and hot so it doesn't cool down your pan and slow your dinner). Bring to a boil, turn down to medium low, and simmer until squash is soft.
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5
Boil pasta and drain, reserving 1/2 cup pasta water.
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6
Using a potato masher, the back of your wooden spoon, or an immersion blender, mash or blend the squash and onions into a puree. Stir in 2 ounces crumbled goat cheese.
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7
Add drained pasta to sauce, tossing well to coat; add reserved pasta water if necessary. Plate and sprinkle with reserved bacon/pancetta, basil, reserved crumbled goat cheese, freshly ground black pepper and grated parm. Serve immediately. Stand by for oohs and aaahhs.
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8
At the end of Step 6, you can experiment with different spices. I've used a touch of nutmeg, or a touch of five-spice, or some cayenne, at assorted different times. Or nothing at all.
