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1
In a large heavy skillet or Dutch oven with lid, over medium heat, saute bacon until crisp.
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2
Remove bacon and drain on paper towels.
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3
Leave drippings in the pan and add butter.
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4
Heat until butter is melted; add onions and cook, stirring often until brown and caramelized.
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5
(I usually add a couple of teaspoons of sugar to the onions to help the caramelizing process.)
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6
Add squash and stir and cook for about 5 minutes.
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7
Pour in chicken stock and sprinkle with chopped rosemary.
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8
Cover and cook until liquid is reduced, about 2 to 4 minutes.
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9
Be careful to NOT overcook the squash.
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10
Bring a large pot of water to boil and add penne and 1 tablespoon salt.
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11
Cook until al dente, or just tender.
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12
While the pasta is cooking, add the spinach by large handfuls to the onion and squash mixture.
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13
Stir, and when wilted, add another handful.
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14
Continue until all spinach is added.
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15
Dont overcook!
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16
Toss in 2/3 of the bacon.
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17
Drain pasta and place in a large bowl.
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18
Add the vegetables along with 1/2 cup parmesan cheese.
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19
Toss to mix.
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20
Taste and season with salt and pepper as needed.
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21
Garnish with remaining bacon and 1/2 cup parmesan cheese.
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22
Serve hot.
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23
Note: This makes a HUGE amount.
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24
We typically will freeze half in a casserole dish.
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25
When you want to serve the second pan, remove from the freezer and thaw in the fridge.
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26
Drizzle with chicken broth, cover and bake in the oven to reheat.
