Autumn is my favorite season and this season is easily what makes the Midwest, especially Michigan, so unique.  During this time, the leaves on the trees gradually turn in color from drab greenish hues to vibrant yellow, fiery orange and deep crimson.  A distinct but refreshing chill permeates the air during a short window between mid-September and late October.  Autumn is a pleasant gift bestowed on the Midwest just after a hot summer and before a long, cold winter.

Living in an agricultural community allows me the benefit of savoring local, seasonal produce well past the summer months.  The Owosso Farmers Market (https://www.localharvest.org/owosso-farmers-market-M2520) provides an abundant harvest of fruits and vegetables produced in the community every Saturday morning from May until the very last weekend in October in the heart of quaint, downtown Owosso.

Having recently moved back home to Michigan from Chicago, IL, where farmers markets were open nearly every day of the week in a different neighborhood, I was curious and anxious to check out a small town farmers market.  I have to admit I was very impressed with the amount of vendors at the market, the quality of the produce and the variety of products offered within a two block radius.  Arriving early one brisk Saturday morning, the farmers market was already bustling with vendors and patrons who were equally excited to be at the market regardless of the chilly weather.  Amidst the farm fresh eggs, locally produced honey and beautiful produce, I was drawn to the array of recently harvested squashes and gourds.  I chose a mid-sized butternut squash from a vendor with the intention of making a pasta dish with my delicious fall find.

One of my all-time favorite pasta dishes is fettuccine Alfredo.  A very basic white sauce, full of sharp flavor can be enhanced with the addition of complementary flavors.  Because squash has a mild flavor and soft but rich texture, I decided to add something else to the pasta that was crispy and salty; bacon!

Here’s what I used for the pasta dish:

1/2 lb. linguine, cooked in salted water
1/2 cup (1 stick) sweet cream, unsalted butter
2/3 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
Kosher salt
freshly ground black pepper
garlic
1 mid-sized butternut squash, peeled, gutted, cubed and roasted with olive oil
3 slices bacon, cooked

Here’s how I made the pasta dish:

First, I tackled the squash.  Broken down into a few steps, taking a whole squash down to a pan full of beautiful orange cubes is really quite simple:

Using a vegetable peeler, peel the outside rind off the entire squash.  Using a large knife, cut the squash in half and then in quarters.  Hollow out the largest end’s centers with a spoon, cleaning out the flesh.  Now you can break down the quarters into flat pieces and cut the squash into cubes.

Once cubed, place the squash in one layer on a baking sheet lined with foil. Toss squash cubes in olive oil, one or two smashed garlic cloves and season with salt and pepper.   Roast at 350 degrees for 20 – 25 minutes.

While the squash is roasting in the oven, fry the bacon in a grill pan or a cast iron skillet.  Set bacon aside.  Bring salted water to a boil in a pot and cook linguine according to package instructions.  In a small or medium sauce pan, melt the butter and add in the heavy cream and cook over medium heat until just bubbling, stirring frequently.  A crushed garlic clove can be added to the cream mixture if desired, while cooking.  If you do add the garlic clove, remove it from the cream mixture after it begins to bubble.  Remove cream mixture from heat and add salt, pepper and Parmesan cheese.  Whisk until the sauce comes together.  Toss with the drained pasta while the pasta is still very hot.  The squash will be done by now and after allowing to cool slightly, add a large spoonful of squash to each serving of the pasta and top with crumbled bacon .