Ingredients

• 1 medium butternut squash, about 1 ½ pounds
• 1 tablespoon olive oil
• 7 slices thick bacon cut into ½ inch
• ½ cup finely chopped shallots
• ½ cup chicken broth
• 2 tablespoons balsamic vinegar
• ¾ pound pasta
• Parmesan cheese 2 cups zested
• 2 tablespoons finely chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Peal the squash and throw out the seeds. Cut into ½ inch slices.
2. Grill the butternut squash.
   1. Heat the Weber BBQ for 5 minutes until the temperature gauge is around 400°. Then set the Weber to MOM with a grill rack under the grilling area and over the burner turned off.
   2. Coat the squash with oil, spray the grill grate with oil and place the squash on the grill. Cook for 3 minutes and then flip.
   3. Cook the second side also for minutes and test for doneness. You should just able to prick with a fork as you don’t want the squash too soft or it will turn to mush in the dish. More than likely you will need to remove some of the smaller slices at this time.
   4. Flip again and good for 3 more minutes on HHH until the large slices are done.
3. Cook bacon until the fat is rendered and pieces are crisp. Remove the bacon and set aside leaving the bacon fat in the pan.
4. Add the shallots and cook until soft about 5 minutes. Add a ¼ cup of the broth and the vinegar and cook 2 to 3 minutes.
5. Cook the pasta, drain and add it to the shallots and broth mixture. Bring the mixture to a boil and add the cheese (about 1 cup), squash and thyme. Cook until squash is soft and season with salt and pepper.
6. Serve garnished with bacon crisps and pass more Parmesan.

Comments: Savory and great for fall or winter dinners.