I can't find baby squash in my usual grocery store, but my town has a farm market every Wednesday with local Amish growers selling incredible produce. They sell baby squash by the quart basket, and it was perfect in this dish. Full-sized squash would work just as well, though. It's just not as cute.
1/2 to 1 pound fettuccine
six slices bacon, diced
1/2 large onion, sliced thin
5 small or two large yellow squash, sliced thin
2 -3 cloves garlic, crushed
1/2 cup heavy cream
4 ounces feta, crumbled
1/2 cup chiffonade of fresh basil
salt and pepper
• Sauté bacon until crisp and drain on paper towels. Cook onions in 1-2 tablespoons bacon fat on medium to low heat until caramelized, about 10 minutes.
• While onions are caramelizing, cook pasta according to package directions and drain, reserving 1 cup of cooking water.
•Add sliced squash and garlic to the onions and cook five minutes or until just cooked through. Stir in cream and simmer until thick, 2 to 3 minutes. Season with salt and pepper to taste.
• Return drained pasta to cooking pot off the heat and stir in feta, basil and salt and pepper and enough hot cooking water to make a creamy sauce.
• Serve vegetable sauce over pasta and garnish with bacon and shaved Parmesan.