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!
- 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
- Cook the pasta according to the directions on the package, drain and set aside.
- In a large skillet, cook the bacon until it's just crisp.
- Drain off the bacon grease and return the bacon to the pan.
- 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.
- Add the chicken broth, salt, pepper, thyme and sage and bring to a simmer.
- Turn the heat down to low and add the half & half, chives and ¼ cup of the Parmesan cheese. Stir again to combine.
- Taste the sauce and add salt and pepper to your liking.
- 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.
- Taste one last time for seasoning and adjust to your liking.
- Serve immediately with extra Parmesan, if desired