Roasted Butternut Squash and Bacon Pasta
Indulge in the cozy flavors of fall with this irresistible Roasted Butternut Squash and Bacon Pasta! Perfectly caramelized butternut squash pairs with crispy bacon and tender pasta, all tossed in a rich, creamy Parmesan sauce that’s both comforting and indulgent. Seasoned with hints of garlic and optional fresh thyme, this dish boasts a harmonious balance of savory and sweet. Quick enough to make on a busy weeknight yet elegant enough for entertaining, it’s finished with a sprinkle of fresh parsley for a burst of color and flavor. Whether you’re craving a family favorite or looking for an impressive meal idea, this recipe is a satisfying celebration of seasonal ingredients.
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Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded and diced
- 2 tablespoons olive oil
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 6 slices bacon, chopped
- 12 ounces pasta (penne, rigatoni, or your choice)
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Spread the diced butternut squash on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, stirring halfway through, until golden and caramelized.
While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a paper-towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet (drain any excess, if needed).
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
In the same skillet with the reserved bacon grease, lower the heat to medium-low and add the butter. Once melted, pour in the heavy cream and stir until heated through.
Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. If it’s too thick, use the reserved pasta water (a few tablespoons at a time) to thin it to your desired consistency.
Add the roasted butternut squash, cooked pasta, and crispy bacon to the skillet. Stir to combine, ensuring the pasta is coated in the sauce.
Season with the remaining salt, pepper, and fresh thyme (if using). Adjust seasonings to taste.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 23.0 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1828 mg | 141% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4051 mg | 86% | |
*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.
