Pasta with Shrimp & Butternut Sauce

This was one of those somewhat odd-looking recipes that Whitney picked out and had me pretty suspicious about whether it could be good. Shrimp, butternut squash, bacon, mushrooms, and garlic? This recipe is all over the place. It's a good thing she's so adventurous, as this actually turned out to be pretty good! We used pre-cooked shrimp, which saved us enough time for us to make fresh fettucine for this dish. Strange combinations are a gamble but are great when they work!

Shrimp Pasta with Butternut Squash Sauce from katheats.com
   Serves 4-6

Ingredients
2 cups prepped and cubed butternut squash (we used one butternut squash)
3/4 cup chicken stock
1 pound of fresh pasta
4 slices bacon, chopped into small pieces
1 pound of shrimp
8 oz mushrooms, sliced
1 onion, diced
2 big or 4 small garlic cloves
1/4 cup grated Parmesan cheese
2 pinches nutmeg
Salt and pepper to taste

Directions 
   To make butternut squash puree, roast butternut squash in a 400F until tender (around 30 minutes depending on size of cube). Puree in a food processor with chicken stock until smooth.
   Meanwhile, cook pasta according to package. Drain and set aside (reserve pasta water).
   Cook bacon in a medium high skillet. Remove and set aside. Pat shrimp dry with paper towel. Cook shrimp in bacon grease on medium heat until brown, about 2 minutes per side. Set aside. Saute onion until translucent and then mushrooms. Once they have released their liquid, add garlic to skillet over low heat and cook for about a minute, until fragrant and brown. Add in butternut squash puree, Parmesan, nutmeg, and salt and pepper. Stir to combine.
   Add pasta and toss to coat. Add reserved pasta water to loosen sauce if needed.