Butternut Squash Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
508 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash Pasta
Description
This recipe cooks spaghetti to al dente while preparing a sauce by crisping chopped bacon and then sautéing onions and garlic in some of the bacon fat. Butternut squash puree and heavy cream are added to form a creamy sauce, seasoned lightly with salt and black pepper, then thickened slightly by simmering. Parmesan cheese is stirred in to add a savory depth and melt into the sauce.
The drained pasta is returned to its pot and combined with the warm butternut squash sauce, tossed together over low heat to coat the noodles evenly. Parsley is added for a fresh herbal note. The final dish blends the creamy texture of the squash sauce with tender pasta and crisp bacon pieces.
If the sauce thickens too much or seems heavy, reserved pasta cooking water can be added gradually to loosen it while maintaining the desired consistency. Freshly grated Parmesan is recommended for better melting and flavor.
Ingredients
- 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 If using frozen puree, thaw before use, puree, fresh frozen or canned
- 1/4 cup heavy cream
- 1/3 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
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
- Use freshly grated Parmesan cheese for smoother melting and better flavor compared to pre-grated varieties.
- The butternut squash sauce can be made up to 2 days in advance and also freezes well for later use.
- If the sauce is too thick, adjust consistency by adding reserved pasta cooking water one tablespoon at a time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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