Butternut Squash Pasta with Bacon is a delicious fall pasta recipe with creamy butternut squash sauce, bacon, and toasted bread crumbs. It’s comfort in a bowl!
Oh man, I get the warm fuzzies just looking at this bowl of pasta.
This might be the most comforting recipe I’ve ever made. If you’re a squash lover like me, I think you’re going to LOVE this recipe.
Don’t get scared by a long instructions list. It’s actually super simple to make and comes together quickly if you plan ahead!
As you’ve probably learned, I’m obsessed with squash. (See: this cheesy casserole, this thai-flavored soup, and this fall twist on lasagna).
I first fell in love with the combination of butternut squash and bacon when I made this soup. Since then, I’ve been dying to make the butternut squash pasta with bacon version.
To make life easier, I roast the squash first. You can roast the squash halved (easiest way) or cube it first. Store the pulp right in the fridge in my Stasher bag.
I also love to always keep an air-tight container of toasted bread crumbs in my fridge. I sprinkle them on every pasta, vegetables, salads, eggs … you name it. YUM!
Once you have these two things done, this pasta comes together lickety split! It’s the perfect thing to make on a chilly Fall night.
If you make this Butternut Squash Pasta with Bacon, make sure to tell me how you like it in the comments below!
Butternut Squash Pasta with Bacon
Butternut Squash Pasta with Bacon is a delicious fall pasta recipe with creamy butternut squash sauce, bacon, and toasted bread crumbs. It's comfort in a bowl!
Ingredients
- 1 medium butternut squash
- Olive oil
- Salt and pepper, to taste
- 4 slices bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon dried sage
- 2 cups chicken broth
- ½ cup Parmesan cheese
- ¼ cup heavy cream (optional)
- 1 box (12oz) pasta (I use Banza)
For the toasted bread crumbs
- 2 tablespoons butter
- ½ cup Panko breadcrumbs
Instructions
- Preheat oven to 400 degrees F. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy middle part. Place squash on a baking sheet flesh side up.
- Brush with olive oil and sprinkle with salt and pepper. Bake for 50-60 minutes or until soft and browning on the top. Remove and set aside until cool enough to handle, then scoop out the flesh from the rind. (I did this step ahead of time and stored it in my Stasher bag).
- In a large stock pot, sauté bacon until brown and crispy. Remove and set aside. Discard any extra grease from the pan.
- Add olive oil and onion to the pan and sprinkle with salt and pepper. Cook until the onions are translucent, about 7 minutes. Add in the
garlic and sage and cook for 1 more minute. - Add the butternut squash and chicken broth, stir, and bring contents to a boil. Reduce the heat, cover and simmer for 10-15 minutes while the pasta cooks.
- After it simmers, either carefully transfer sauce to a blender or blend with an immersion blender until smooth. (You may need more chicken broth depending on the size of your squash). Stir in cream and Parmesan.
- In a separate pot, cook pasta according to package instructions until al dente. Drain, rinse, and add the pasta to the pot with the sauce. Add bacon to the pot. Stir to combine.
- For the breadcrumb topping, melt butter in a small pan. Add Panko crumbs, salt and pepper and stir often until the breadcrumbs are brown,
about 3 minutes. - Serve pasta with breadcrumbs on top. Enjoy!
Notes
I roast the butternut squash ahead of time, scoop out the flesh, and store it in my reusable silicone food bag.
You can also make the breadcrumbs in advance! Keep them in an air-tight container in your refrigerator.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 23gCholesterol: 57mgSodium: 1106mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 11g