This one pot dinner is so good you may need to double the recipe!
My little brother got married this past weekend! Oh my gosh we had so much fun. My older brother and his family flew in from California and we had some cousins come too. It was one giant party.. that lasted 3 days! We drove up Thursday night and stayed until Tuesday morning.
We all stayed at the same hotel too. That had the most amazing pool for the kids. When we weren’t doing wedding stuff, we were down at the pool. It was the kind of trip that you don’t ever want to end. I have grand plans of moving California and Texas closer together too.
The wedding was absolutely gorgeous as well. Ryley was the flower girl, Avery was the ring bearer, I was a bridesmaid and Ryon was an usher. We had rehearsal on Friday evening but I’m pretty sure the kids didn’t pay any attention. When they walked in right before the bride on Saturday they bee-lined it right to their cousins and thought they were done. They were a little bummed when Ryon sent them back down the aisle to finish.
They were pretty excited when we let them loose at the reception. They had it at a huge wildlife preserve with lots of land to run with cousins. And run they did. I only saw them a few times during the evening. They were far to busy catching frogs, hiding between the trees and playing tag.
It was just so so much fun. But I was ready to get home on Tuesday. I missed my own bed and home cooked food. There really is no avoiding eating out at restaurants when you are staying at a hotel. When I go for periods of time without eating home cooked food the first thing I crave is PASTA! Nothing says homemade comfort food like a big bowl of pasta.
This creamy butternut squash (and bacon!) pasta is just that – comfort in a bowl. The flavors are amazing and the bacon adds a little crispness. I went a little overboard with the shredded Parmesan thanks to my new microplane grater. You don’t have to put that much, but no judging if you do.
- 4-5 slices of thick cut bacon
- 1 cup onion, diced
- 3 cups of butternut squash, cubed
- 1 cup of vegetable stock
- 4 cups of milk, divided
- 1 cup Parmesan plus more for topping
- 2 tablespoons brown sugar
- salt and pepper, to taste
- 2 cups of water
- 1 box rigatoni noodles
- 3-4 springs of fresh Rosemary or 1 tablespoon dried
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