I’m not one to have the “case of the Monday’s.” I might get sad on Sunday nights that the weekend is over, but on Monday mornings I generally feel refreshed and ready to face the new week. Unfortunately, this was not one of those Mondays. This was one of those Mondays that I knew I was going to need a glass of wine after work before it was even lunch time. All I wanted to do when I got home was put on a pair of sweatpants, pour a glass of wine, and take some time to cook a nice dinner. It’s pretty rare that I have the time to do all 3 of these things in one night during the week, but I figured after the day I had I deserved to do whatever I wanted.
I’ve had a big ‘ol butternut squash sitting on my counter for a few weeks now and I decided tonight was the night to put the time and effort into peeling, dicing, and roasting it, to be used as a pasta sauce. I mean, what goes better with a big glass of red wine than a big plate of pasta? Okay, I suppose I could eat just about anything with red wine but today the answer is: nothing.
This pasta sauce is rich and creamy without any actual cream in the recipe. A modest amount of Gruyere cheese makes the pasta feel indulgent, along with a sprinkle of bacon crumbles. After a big plate of pasta and a couple of brown butter chocolate chip cookies, I forgot all about my case of the Mondays.
Of course, this pasta could easily be made vegetarian by simply omitting the bacon.