INGREDIENTS
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4 strips of applewood bacon
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2 tablespoons butter
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1 cup diced red onion
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1 garlic clove
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3 cups butternut squash cubes
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1 cup low sodium chicken stock
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1 1/2 tablespoon diced fresh sage
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1 1/2 tablespoon diced fresh thyme
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1 cup 2% milk
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salt to taste
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2 lb. gluten free pasta (I used quinoa pasta)