Butternut Squash Penne with Chicken Bacon and Spinach
Indulge in the comforting flavors of this Butternut Squash Penne with Chicken Bacon and Spinach—where velvety roasted squash meets the savory crispness of chicken bacon in a creamy, Parmesan-infused sauce. This wholesome pasta dish combines tender penne and nutrient-packed baby spinach with a luscious butternut squash sauce, blended to perfection with hints of garlic and a touch of spice from optional red pepper flakes. Ready in under an hour, this recipe is perfect for cozy weeknight dinners or an impressive yet effortless meal for guests. Garnish with fresh parsley and extra Parmesan for a vibrant, restaurant-quality finish that’s as stunning as it is satisfying.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 medium butternut squash
- 3 tablespoons olive oil
- 3 large garlic cloves
- 6 slices chicken bacon
- 4 cups baby spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch pieces. Place the cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
Roast the butternut squash in the oven for 25 minutes, or until tender and slightly caramelized.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Cut the chicken bacon into small pieces and add them to the skillet. Cook for 5-7 minutes, or until crispy and golden.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until wilted.
Transfer the roasted butternut squash to a blender or food processor. Add the heavy cream, half the Parmesan cheese (1/2 cup), and 1/4 cup of the reserved pasta water. Blend until smooth and creamy, adding more pasta water if needed to reach your desired consistency.
Lower the heat on the skillet to medium-low and pour the butternut squash sauce into the skillet. Stir to combine with the spinach and chicken bacon. Season with salt, black pepper, and red pepper flakes (if using).
Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce. Cook for 2-3 minutes to heat everything through.
Serve warm, garnished with the remaining Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.4 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
