Cheesy Butternut Squash Pasta with Bacon

Name: Cheesy Butternut Squash Pasta with Bacon
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 1 medium butternut squash; 12 12 ounces Fettuccine pasta; 6-8 6-8 strips bacon; 3 3 cloves garlic; Pinch of ground sage; ½ ½ cup milk; ½ ½ cup low-sodium chicken broth; 1 1 cup shredded sharp cheddar cheese; 1 1 cup shredded white cheddar cheese; ½ ½ cup freshly grated Parmesan cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Cheesy Butternut Squash Pasta with Bacon

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

1 1 medium butternut squash halved, seeds and pulp discarded
12 12 ounces Fettuccine pasta
6-8 6-8 strips bacon chopped
3 3 cloves garlic finely minced
Pinch of ground sage
½ ½ cup milk
½ ½ cup low-sodium chicken broth
1 1 cup shredded sharp cheddar cheese
1 1 cup shredded white cheddar cheese
½ ½ cup freshly grated Parmesan cheese

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Instructions

Preheat the oven to 400 degrees. Place the butternut squash cut side down on a large, rimmed baking sheet. Add 1 1/2 cups water to the pan (it's easiest to add the water when the pan is already on the oven rack) and bake for about 40-45 minutes until the squash is tender. Remove from the oven and let cool in the pan for a bit (say, 10 minutes or so).
When cool enough to handle, scoop the flesh out of the squash halves and discard the skin. Puree the squash in a blender or food processor until smooth. You'll need at least 2 1/2 cups puree for this recipe.
In a large pot of boiling, salted water, cook the pasta according to the package directions. Reserve 1 cup of pasta water in a small bowl right before draining! Drain the pasta and set aside.
While the pasta is cooking, cook the bacon in a large, nonstick skillet until crisp. Transfer to a paper towel lined plate and drain all but 1 teaspoon grease from the skillet. Add the garlic and stirring constantly, cook briefly, about 30 seconds. Stir in 2 1/2 cups of the squash puree (reserve any remaining for another use) with the ground sage. Stir in the milk, broth, and 1/2 cup of the pasta water and bring the mixture to a low simmer.
One small handful at a time, add the cheddar cheeses, letting each addition melt before adding more. Add salt and pepper to taste (will depend on how salted your pasta water is; taste and add more if needed). Add the cooked pasta noodles and toss so the noodles are evenly coated with the sauce. Add any remaining pasta water if the sauce needs to be thinned out a bit.
Sprinkle with the Parmesan cheese and reserved bacon and serve immediately.

Notes

Noodles: for a true macaroni and cheese, sub out the fettuccine noodles for elbow macaroni.
Squash: if you are working with already cubed butternut squash (like you can find in some produce sections), roast it on a sheet pan in the oven until soft and then puree. You want 2 1/2 cups butternut squash puree total.
Make Ahead: the squash puree can be prepared a couple days ahead of time and refrigerated.

Nutrition Information

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Serving 1 Serving Calories 594kcal (30%) Carbohydrates 58g (19%) Protein 26g (52%) Fat 29g (45%) Saturated Fat 14g (70%) Cholesterol 113mg (38%) Sodium 593mg (25%) Fiber 4g (16%) Sugar 5g (10%)