Creamy Butternut Squash Pasta with Bacon

pasta with a butternut squash plated

Pasta tossed with a creamy butternut squash sauce and topped with bacon for a flavorful meal.




  1. Cook the squash: Boil a pot of water. Add the butternut squash, boil for 15 minutes or so, until the squash is tender. Drain the squash, and rinse with cold water. Set aside.
  2. Start boiling water for pasta.
  3. Cook the bacon: Meanwhile, spray a skillet with oil, and heat it on medium. Add the bacon, and cook until crispy, 5 to 7 minutes. Remove the bacon from the skillet and place on a plate with a paper towel on top. Drain the excess bacon fat from the skillet, and wipe the skillet with a paper towel to get most of the bacon grease out but leaving a bit for flavor. When the bacon has cooled, crumble it into small pieces.
  4. Get the garlic going: Add a tablespoon of olive oil to the skillet, and heat on medium. Add the garlic, cook for a minute or so until it becomes fragrant.
  5. Add the cooked squash to the skillet along with the chicken broth and sage. Bring the broth to a simmer, stir occasionally with a sturdy spoon. As you stir, gradually break up the squash.
  6. Simmer squash: Let the squash simmer for about 10 minutes, and it will gradually break up into a creamy sauce. When most of stock has been absorbed, gradually stir in the cream to finish the sauce. Keep the sauce warm on low heat as the pasta cooks.
  7. Start cooking the pasta according to package instructions after you add the squash to the skillet.
  8. Combine pasta and sauce: When the pasta is cooked, drain and toss immediately with the butternut sauce and the additional tablespoon olive oil. Stir in the cheese.
  9. Plate the pasta right after tossing with the sauce. Top the pasta with bacon bits and pumpkin seeds. Enjoy!


Keywords: butternut squash, bacon, pasta with butternut squash, butternut squash sauce

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