Pasta With Butternut Squash and Bacon

User Reviews

5.0

24 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    45 mins

  • Servings

    2

Pasta With Butternut Squash and Bacon

Crafted with ease and taste in mind, this recipe is a great choice.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 1 small butternut squash 3/4 pound, peeled and cut into 1/2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • kosher salt and black pepper as needed
  • 1/2 pound dried campanelle or farfalle pasta
  • 1/4 pound bacon or pancetta diced
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • chili flakes for garnish
Add to Shopping List

Instructions

  1. Heat oven to 425 degrees. Toss squash with oil and season with salt and pepper. Roast, tossing occasionally, until squash are golden and tender, about 35 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
  3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
  4. Lower the heat to medium and add shallots. Cook in remaining bacon fat until softened, about 7-10 minutes. Add garlic and cook until fragrant, 2 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
  5. Stir in pasta, squash and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve sprinkled with chili flakes and plenty of black pepper on top
Genuine Reviews

User Reviews

Overall Rating

5.0

24 reviews
Excellent

Write a Review

Drag & drop files here or click to upload