Butternut Squash Pasta

Name: Butternut Squash Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 ounces Spaghetti; 6 lices Bacon; 1/2 cup onion; 1 1/2 teaspoons garlic; 1 1/2 cups butternut squash puree (fresh frozen or canned); 1/4 cup heavy cream; 1/3 cup freshly grated Parmesan cheese; salt and pepper to taste; 2 tablespoons chopped parsley

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5.0

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
508 kcal
Course
Main Course
Cuisine
Italian

Butternut Squash Pasta

Benson Pickett

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This recipe for butternut squash pasta is spaghetti tossed in a creamy butternut squash sauce, then topped with bacon and herbs. An easy and delicious dinner that's perfect for fall!

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Ingredients

Servings

10 ounces Spaghetti
6 lices Bacon chopped
1/2 cup onion finely diced
1 1/2 teaspoons garlic minced
1 1/2 cups butternut squash puree (fresh frozen or canned). If using frozen puree, thaw before use.
1/4 cup heavy cream
1/3 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons chopped parsley

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Instructions

Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
Place the bacon in a pan over medium heat. Cook for 4-5 minutes or until crisp.
Remove the bacon from the pan and reserve for later use. Drain most of the fat from the pan, leaving about 2 teaspoons left in the pan.
Add the onion to the pan. Cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the butternut squash puree and heavy cream to the pan. Season the sauce with salt and pepper to taste.
Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken. Stir in the parmesan cheese and cook for 1 more minute.
Drain the pasta, reserving 1/4 cup of the cooking liquid, and return it to its cooking pot.
Place the pot over medium heat and add the butternut squash sauce. Toss to combine.
If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
Sprinkle the reserved bacon over the pasta, along with the parsley, then serve.

Notes

Freshly grated parmesan cheese tastes best in this recipe, and it melts smoother compared to pre-grated cheese, which often contains anti caking agents.
The butternut squash sauce can be made up to 2 days before you plan to eat it, it also freezes well for later use.
If you feel that your squash sauce is a little too thick, add some cooking water from the pasta, 1 tablespoon at a time, until the desired consistency is reached.

Nutrition Information

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Calories 508kcal (25%) Carbohydrates 58g (19%) Protein 48g (96%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 45mg (15%) Sodium 422mg (18%) Fiber 4g (16%) Sugar 2g (4%)