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Butternut Squash Pasta With Bacon and Sage

August 31, 2017 by Mindi Cherry

Taste the flavors of Fall with this creamy pasta dish with butternut squash, sage and bacon. Serve it with some crusty bread and a salad for a complete meal!

Taste the flavors of Fall with this creamy pasta dish with butternut squash, sage and bacon. Serve it with some crusty bread and a salad for a complete meal

So earlier this week, we talked about how to roast butternut squash.  It is so abundant and cheap in the Fall that you would be crazy to not take this time to roast up a bunch and freeze it for later!

One delicious way to use that butternut squash is this creamy Butternut Squash Pasta With Bacon and Sage!  If you're using leftover squash, this recipe comes together in less than 30 minutes. If not, you can peel and cube a butternut squash, toss with olive oil, sprinkle with a little salt and pepper and roast for about 15-20 minutes or until tender.

My children aren't big fans of butternut squash (they are picky eaters), so I kept the squash chunks a little on the large size to make it easier for them to pick some of them out (I did make them eat SOME – we are working on it). Since it's only 12-ounces of pasta and a simple sauce, this served four in my house – with a salad and garlic bread.

As far as which pasta to use, I used Barilla's Collezione Casarecce, and I love it because it is thicker and has more of a bite! Really, you can use any “stabby pasta” (penne, rotini, ziti, etc) that you like. If you prefer rice, you can make this recipe exactly as it’s written but add 3 cups of cooked rice in place of the pasta. Stir to combine and add additional cheese, broth and/or half & half to make it extra creamy!

Just a few strips of bacon gives this a delish smoky, savory flavor, which is a perfect compliment to the sweetness of the squash. Make sure that you are using good bacon for this recipe – I prefer using center-cut thick bacon because it usually has more meat and less fat on it

To slice the sage eaves, stack them up on top of each other and cut lengthiwise into long, thin strips.

If I'm being completely honest, I was out of fresh garlic, which is the only reason it's not pictured. If you love garlic like I do, go ahead and chop up a couple of cloves and add it to the onions about a minute before adding the chicken broth. Or just sprinkle in some garlic powder, which is what should've done 😉

Scroll down for the recipe!

Creamy Butternut Squash Pasta with Bacon and Sage collage

Butternut Squash Pasta With Bacon and Sage
 
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Taste the flavors of Fall with this creamy pasta dish with butternut squash, sage and bacon. Serve it with some crusty bread and a salad for a complete meal!
Author: Mindi
Ingredients
  • 1.5 cups roasted butternut squash, cubed
  • 12 ounces pasta
  • 4 slices thick, good quality bacon
  • 3 tablespoons olive oil
  • 1 cup onion, diced
  • ½ cup half & half
  • 1 cup chicken broth
  • ¾ cup freshly grated Parmesan Cheese
  • 8 sage leaves, cut into thin strips
  • 4 chives, thinly sliced
  • 1 teaspoon dried thyme
  • ¼ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook the pasta according to the directions on the package, drain and set aside.
  2. In a large skillet, cook the bacon until it's just crisp.
  3. Drain off the bacon grease and return the bacon to the pan.
  4. Add the olive oil and onion to the pan and cook over medium-high heat for 4-5 minutes or until the onions are soft.
  5. Add the chicken broth, salt, pepper, thyme and sage and bring to a simmer.
  6. Turn the heat down to low and add the half & half, chives and ¼ cup of the Parmesan cheese. Stir again to combine.
  7. Taste the sauce and add salt and pepper to your liking.
  8. Add the cooked pasta to the sauce and gently toss to combine so you don't break the squash up too much. As you're tossing the pasta, add the remaining Parmesan cheese a little at a time until it's all incorporated.
  9. Taste one last time for seasoning and adjust to your liking.
  10. Serve immediately with extra Parmesan, if desired
3.3.3074

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Filed Under: Main Meals, Moms Need To Cook, Real Food On A Budget

This post may contain affiliate links which might make me money. I promise to only use the money to buy wine, male strippers and glitter-pooping unicorns (and maybe to donate to starving orphan puppies in Africa) or whatever the heck I want. If you think I shouldn't make money for the 60+ hours that I spend on this site each week, please go away and never come back. Read my disclosure policy.

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Comments

  1. Carlee says

    October 5, 2015 at 9:57 am

    Yum! This pasta looks amazing. I have tried squash/pumpkin based sauces, but never chunks of squash. And the pasta shape you picked looks just perfect! I need to make this soon!

    • Mindi Cherry says

      October 5, 2015 at 3:12 pm

      If you roast the squash and season it well, the chunks of squash will add an amazing flavor to the pasta dish! Let me know who it turns out for you!

  2. Lowanda J says

    October 7, 2015 at 3:57 pm

    Hi there, I found your recipe over at Ducks ‘n a Row. I am looking for a good sauce to put on top of my butternut squash ravioli. Anything you would recommend?

    • Mindi Cherry says

      October 9, 2015 at 3:43 am

      The sauce is wonderful – and it is always a way to get more veggies in to my kids!

  3. Jamie says

    October 13, 2015 at 7:20 pm

    That looks delicious!! I so wish that I could get my husband to enjoy squash like I do. Oh well, he can just pick it out!! Thank you for sharing with us at the #HomeMattersParty

  4. Angie Tower says

    October 13, 2015 at 8:52 pm

    I’m visiting from Wonderful Wednesday Blog Hop – congrats on being featured!
    Angie

  5. Kim~madeinaday says

    October 26, 2016 at 10:39 am

    What a yummy sounding recipe! Thanks for linking up to Merry Monday! Pinned! Have a great week!
    Kim

  6. Crystal Green says

    November 5, 2016 at 10:20 pm

    You had me at bacon. This recipe looks simple and delicious.

    Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12 AM EST.

  7. Tracy @ Our Simple Homestead says

    September 3, 2017 at 9:53 pm

    This sounds absolutely delicious!!!

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Thanks for stopping by! As a busy mom. I just want to put healthy and flavorful meals on the table quickly without having to rely on processed foods, while still trying to maintain a household. Read More…

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