Butternut Squash & Bacon Pasta
Butternut Squash & Bacon Pasta is the ultimate Fall comfort meal. Each creamy bite is loaded with sweet & savory flavor that is hard to resist.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dinner
Cuisine: American
Keyword: butternut bacon pasta, butternut pasta, Butternut Squash pasta, Butternut Squash penne
Servings: 10 servings
Calories: 438cal
Cost: $8
- 1 1/2 lbs butternut squash peeled, cored, cubed
- 2 tbsps. extra Virgin Olive Oil
- 1/4 tsp. McCormick Gourmet™ Organic Cracked Black Pepper
- 1/4 tsp. McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/4 tsp. salt
- 3/4 tsp. McCormick Gourmet™ Organic Thyme Leaves divided
- 1/2 tsp. McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 12 ounces penne pasta
- 6 ounces bacon cubed
- 1 large white onion diced
- 1 cup heavy cream
- 1 cup vegetable broth
- 2 tbsps. Parmesan cheese shaved
Preheat oven to 375° Fahrenheit.
Add cubed squashed to a large glass bowl and mix with olive oil and spices.
Add parchment paper to a large rimmed baking sheet and bake squash for 20 minutes, flipping halfway through, or until tender.
Boil pasta until al dente.
In a large skillet, add chopped bacon and cook for 5 minutes over high heat stirring frequently.
Add in onion and cook over medium high heat until onions and bacon are golden brown-about 8-10 minutes.
Once bacon is crisp and onions are golden brown, add cream and stock. Cook for 8 minutes bringing liquid to a boil. Then, lower heat and cook for another 10 minutes until sauce thickens.
Add grated cheese directly to the sauce mixture and stir. Remove from heat.
Drain liquid from pasta. and return pasta to the stockpot.
Add the cooked squash to the pasta pan and stir.
Add sauce to the pasta and stir to combine. Cook over low heat for 2 minutes to combine.
Nutritional values may vary and are meant to be a guide.
Store all leftovers in an airtight container and refrigerate.
Leftovers last for up to 3 days and can be warmed in the microwave or on the stove.
Serving: 1serving | Calories: 438cal | Carbohydrates: 36g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 229mg | Potassium: 355mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7719IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 1mg