Pasta with Bacon, Squash and Sage

Ingredients

• 0.5 teaspoon pepper red crushed
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil 
• 3 tablespoons sage sliced
• 18 servings pepper black freshly ground
• 2 lb kabocha squash (such as butternut or kabocha)
• 4 ounces bacon chopped
• 12 ounces grain pasta shell-shaped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• pot
• slotted spoon

Directions

1. Preheat oven to 425F. Slice a 1/4-inch strip from base and stem of squash, so it will sit flat. Peel squash, cut in half lengthwise and scoop out seeds.
2. Cut flesh into 1/2-inch cubes.
3. Place squash on a large, rimmed baking sheet, toss with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast, stirring once, until squash is tender and browned, about 20 minutes.
4. Warm a large skillet over medium heat. Cook bacon, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
5. Pour bacon fat from pan; discard drippings.
6. Add remaining oil to skillet; return to medium heat.
7. Add pepper flakes; stir for 15 seconds.
8. Add sage and squash and saut until heated through and sage is crisp, about 1 minute.
9. Remove pan from heat.
10. Bring a pot of salted water to a boil. Drop pasta into boiling water and cook until al dente, 7 minutes or as package label directs.
11. Drain pasta, reserving 1/2 cup cooking water.
12. Add pasta to skillet with 1/4 cup pasta water and lemon juice. Toss over medium heat until well coated, adding more water if needed. Season pasta with 1/4 tsp. salt. Divide pasta among 6 bowls and sprinkle with reserved bacon.