Bill's Butternut Squash and Bacon Pasta

Bill's Butternut Squash and Bacon Pasta
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Prep Time

< 30 minutes


Total Time

< 45 minutes

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Fork and knife



Per Serving


1 small butternut squash (3/4 pound), peeled and cut into 1/2-inch pieces

1-½ tablespoons extra virgin olive oil

Kosher salt and black pepper

8 ounces campanelle or farfalle pasta

¼ pound bacon or pancetta, diced

2 shallots, thinly sliced

2 cloves garlic, minced

¾ cup whipping cream

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Red pepper flakes (optional)


  • 1.
    Preheat oven to 425°F.
  • 2.
    Toss squash with oil in medium bowl; season with salt and black pepper. Roast, tossing occasionally, about 35 minutes or until squash are golden and tender.
  • 3.
    Meanwhile, bring large saucepan pot of salted water to a boil. Cook pasta according to package directions until 1 minute before al dente. Drain.
  • 4.
    Brown bacon in large skillet over medium-high heat about 5 minutes or until crisp. Transfer bacon to a paper-towel-lined plate with slotted spoon. Discard all but 1 tablespoon drippings from skillet.
  • 5.
    In same skillet, add shallots and cook over medium heat about 7 minutes until softened.
  • 6.
    Add garlic; cook 2 minutes or until fragrant. Stir in cream and cooked bacon. Simmer mixture 2 to 3 minutes or until slightly thickened.
  • 7.
    Stir in pasta, squash and cheese. Simmer until heated through and cheese is melted; remove from heat. Season with salt and black pepper; toss with parsley. Sprinkle with red pepper flakes, if desired, and additional black pepper.

Nutrition Facts

Per Serving

Total Fat80g
Trans Fat1g
Saturated Fat38g
Dietary Fiber5g