This Butternut Squash Pasta with Bacon is smooth, creamy, and oozing with fall flavors! Roasting the butternut squash with bacon brings out some amazing flavor!
Wedding updates today! For those of you who follow me on Instagram (and if you don’t you totally should!), you saw that I rounded up some of my bridesmaids and went dress shopping! I wanted to let my bridesmaids choose their own gowns for the wedding. I just put in some guidelines: navy blue, full length, chiffon. And there were a ton of options! All my friends found a dress that I LOVE. I seriously cannot wait to see them all when they come in. I just need one more bridesmaids dress and I can check that off my list!
Well after we went shopping I was exhausted, so I waited until the next day to test out a recipe I’ve been dreaming about for the last week. You got it. Butternut Squash Pasta with Bacon.
After all, I want to post fall recipes but would like a break from pumpkin everything. So now I’m onto squash.
I tried to make this dish as easy as I possibly could for myself. Start to finish it takes about 40 minutes to make, but 80% of that is inactive cook time. Namely, time where you can do some laundry, feed the dogs, or open a bottle of wine. Whatever you choose! (I prefer the last option though).
There are two things that help shorten recipe preparation time in this recipe. One, look for pre-peeled and pre-sliced butternut squash. It is a pain to work with on its own, but when I went to my supermarket (Wegman’s) I saw a package of it that was all ready for me to cook. Tip two, to save time and dishes, I roasted my squash and bacon AT THE SAME TIME.
This is genius because not only do two cook in the time of one, but the delicious bacon grease rolls over to the squash giving it an extra amazing flavor. And any recipe that saves time is my favorite kind of recipe.
Enjoy some of this creamy, feel good pasta, and happy cooking!
- 1 butternut squash, peeled and cut into 1" cubes
- 1 tbs olive oil
- Sprinkle of salt and pepper
- Cooking spray
- 3 to 4 slices bacon
- 2 cloves garlic
- 1 package linguine noodles
- 1 cup milk
- ¾ tsp salt
- ¼ tsp ground black pepper
- 1½ cups fresh spinach leaves
- ¼ cup pine nuts (optional)
- Preheat oven to 450F. Line a baking sheet with aluminum foil. Place prepared squash on one side of the pan. Drizzle olive oil over the squash and sprinkle with salt and pepper. Spread squash into a single layer. Spray the other half of the baking sheet with cooking spray and lie bacon in a single layer. Place pan in the oven and allow to cook for 10 to 12 minutes or until bacon is browned and crispy.
- Once the bacon is browned, remove bacon from the oven and place on a plate lined with paper towel to drain. Add garlic cloves to the sheet pan and continue to cook until the squash is soft, another 10 to 15 minutes.
- Once placing the baking sheet back in the oven, begin boiling water for the linguine. Cook linguine according to package directions. Drain noodles once cooked and place noodles back in the empty pot they were boiled in.
- Remove pan from the oven when the squash is soft and move squash and garlic into a bowl to blend until smooth. Slowly add milk into sauce, blending to combine. Stir in salt and pepper and set aside.
- Pour sauce over reserved noodles and add in spinach leaves. Turn heat on stove to low and cover the pot. Cook just until the spinach leaves have wilted. While the spinach wilts, crumble prepared bacon.
- To assemble the dish place noodles on the serving dish. Top with crumbled bacon and pine nuts, if desired. Serve immediately.
Complete the meal with these sides!