Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend

Butternut squash, bacon, and sage just seem to say fall and this simple sauce for thin spaghetti makes good use of all three. The Salt Table’s Savannah Spanish Moss Blend really pulls those flavors together, since it blends sage with two other great fall herbs, rosemary and thyme.

Serves 4


  • 4 extra-thick slices applewood smoked bacon, cut into dice
  • 1 small (1-1/2-pound) butternut squash, peeled, seeded, and diced
  • 2 medium shallots, peeled and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 2 small scallions, trimmed and thinly sliced
  • The Salt Table Sea Salt
  • 12 ounces (¾ pound) thin spaghetti
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 tablespoon very small sage leaves, left whole, or larger leaves roughly chopped


How to make it:

  1. Put the bacon in a 3-quart deep sauté or braising pan and sauté over medium heat until it’s browned and its fat is rendered. Spoon off all but 2 tablespoons of the fat or drain it all off and add 2 tablespoons olive oil or butter. Add the squash and toss until it’s hot through and glossy. Add the shallot and sauté until both are beginning to color at the edges, about 3-4 minutes.
  2. Season well with Spanish Moss Blend and toss, then add about ¼ cup of water stirring and scraping to loosen any cooking residue from the pan. Cover, reduce the heat to low, and cook until the squash is just tender, about 4-5 minutes longer. Check to make sure the moisture doesn’t completely evaporate, adding a spoonful of water if needed. Uncover, add the scallion, and toss until they’re bright green and hot. Turn off the heat. The sauce can be made ahead to this point.
  3. When you’re ready to serve the pasta, bring 4 quarts of water to a rolling boil. Stir in a small handful of sea salt and the spaghetti. Cook, stirring occasionally, until it’s al dente (firm to the bite but not pasty at the center), using the manufacturer’s suggested cooking time as guide. When it’s almost ready, gently reheat the squash sauce over medium low heat. Then the pasta is done, reserve ¼ cup of the cooking liquid and drain the pasta. Don’t over-drain it. Add it to the sauce in the pan and toss well. If it seems dry, add a tablespoon or so of pasta cooking water.
  4. Add half the cheese and toss, again adding a little pasta cooking water if it’s too dry. Scatter small whole sage leaves over and serve from pan or turn into serving bowl and sprinkle with the sage leaves. Serve at once, passing the remaining cheese separately.


Suggested Seasonings

Savannah Spanish Moss Blend