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An overhead shot of creamy Butternut Squash Pasta shown in speckled ceramic pasta bowl, topped with crispy bacon, grated parmesan, ground black pepper, & fresh sage leaves. The bowl sits atop a white textured surface surrounded by a light blue linen napkin & a small white bowl filled with freshly grated parmesan.

Creamy Butternut Squash Pasta with Bacon

  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 4 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Roasted, Stovetop
  • Cuisine: Italian, American

Description

This Creamy Butternut Squash Pasta with Bacon is the ultimate cozy & comforting fall dinner! Butternut squash roasts with shallot, garlic, fresh herbs, & bacon, which renders into the vegetables & provides irresistible rich flavor. Create an easy homemade butternut squash pasta sauce by blending the roasted veggies smooth with parmesan, & toss it into your favorite pasta. 


Ingredients

Scale
  • 16 ounces dried pasta of choice
  • 1 small butternut squash, peeled, deseeded, & diced into ½-inch cubes (roughly 4 cups cubed)
  • 2 large shallots, peeled & halved lengthwise
  • 6 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • ¼ cup finely chopped hardy fresh herbs (rosemary, sage, thyme)
  • 6 slices bacon
  • 12 cups vegetable stock or broth
  • ½ cup grated parmesan
  • optional: 2 tablespoons heavy cream
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top third of the oven. Line a baking sheet with parchment paper as desired for easy clean up. Break down the butternut squash: use a Y-peeler to peel the squash, trim the ends off & slice the squash in half lengthwise. Use a spoon to scoop out the seeds & discard. Dice the squash into ½-inch cubes.Butternut squash pasta ingredients arranged on a light plaster surface: butternut squash, shallots, garlic, olive oil, fresh herbs, bacon, vegetable stock, grated parmesan, linguine noodles.
  2. Roast the squash & aromatics: Place the cubed butternut squash, shallots, & garlic on the prepared baking sheet. Drizzle with the olive oil & season with the chopped fresh herbs, ½ teaspoon kosher salt, & ground black pepper as desired. Drape bacon over the seasoned veggies. Place in the oven & roast 30-35 minutes, until the bacon is rendered & the squash is very tender – you should be able to easily smash it with a fork. Remove from the oven. Transfer the bacon to a cutting board & chop fine. Carefully peel the roasted garlic. Set aside. [gallery columns="2" size="full" ids="22086,22097"]
  3. Boil the pasta: Meanwhile, as the squash roasts, boil the pasta. I suggest beginning to boil generously salted water after you first put the squash in the oven to roast. About 10 minutes before the squash is ready to pull from the oven, drop the pasta. Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta & return to the pot.Al dente cooked linguine pasta noodles strained using a mesh strainer that rests inside of a Staub dutch oven. The Dutch oven rests atop a white textured surface.
  4. Blend the creamy butternut squash pasta sauce: Transfer the roasted butternut squash, shallot, & garlic to the jar of a high-speed blender. Add in 1 cup of the vegetable stock, grated parmesan, & heavy cream (if using). Blend until the sauce is smooth & creamy, about 30-45 seconds. If the mixture is too thick, simply drizzle in a little extra vegetable stock or reserved pasta water. Taste and season with additional salt or ground black pepper as needed. [gallery columns="2" size="full" ids="22099,22100"]
  5. Toss the pasta: Pour the butternut squash pasta sauce over the cooked pasta, tossing to combine. Cook over medium-low heat for 1-2 minutes, allowing everything to meld together. Adjust as needed so the butternut squash pasta sauce evenly coats the pasta – if the mixture is too thick, toss in a little of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc.A small skillet filled with cooked linguine noodles tossed in creamy butternut squash pasta sauce. The noodles have been garnished with freshly grated parmesan & ground black pepper. The skillet sits atop a white textured surface.
  6. Serve immediately, topped with chopped bacon, crispy sage leaves, or additional grated parmesan, as desired. Enjoy!An overhead shot of creamy Butternut Squash Pasta shown in speckled ceramic pasta bowl, topped with crispy bacon, grated parmesan, ground black pepper, & fresh sage leaves. The bowl sits atop a white textured surface surrounded by a light blue linen napkin & a small white bowl filled with freshly grated parmesan.


Notes

  • Storage & Freezing:
    • Butternut Squash Pasta Storage & Reheating: Leftover creamy butternut squash pasta will keep, stored in an airtight container in the refrigerator, for up to 5 days. Reheat in the microwave until warmed through.
    • Butternut Squash Pasta Sauce Freezer Instructions: The creamy butternut squash pasta sauce is also very freezer friendly. To freeze, transfer cooled butternut squash pasta sauce to a freezer container or divide between multiple freezer containers for smaller portions & freeze up to 3 months. To thaw, place the frozen butternut squash pasta sauce in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop. The sauce may be a little watery from freezing, simply simmer excess water off. Once simmering, finish according to Steps 3, 5-6 of Recipe Directions, above.
  • 10-Minute Meal Prep: Nearly all the active prep work for this creamy butternut squash pasta comes from prepping the veggies. Take care of this in advance – it takes 10 minutes, tops – & you can jump straight in to cooking during the week:
    • Peel, deseed & dice 1 small butternut squash into ½-inch cubes. Peel & halve 2 shallots. Transfer to an airtight container & store in the refrigerator for up to 5 days. (10 minutes active)

Keywords: butternut squash pasta, creamy, butternut squash pasta sauce, pasta recipes, comfort food recipes, weeknight dinner, fall, winter