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Creamy Bacon and Butternut Squash Pasta
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Prep Time:
1 hour
Total Time:
1 hour
Indulgent pasta with roasted butternut squash, bacon, and caramelized onions for a deliciously cozy meal.
Ingredients:
  • 1 1/4 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices bacon, chopped
  • 1 large onion, halved and thinly sliced (3 cups)
  • 4 cups uncooked cavatappi pasta (12 oz)
  • 1 cup heavy whipping cream
  • 1/3 cup grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat oven to 425°F and generously coat a large rimmed pan with cooking spray.
  • Combine the squash, oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well coated. Spread the mixture in a pan and roast for 25 to 35 minutes, stirring halfway through, until beautifully tender and golden brown.
  • In a large skillet, cook bacon over medium heat for 6 to 8 minutes until crisp. Drain on paper towels and set aside. Leave 1 tablespoon of drippings in the skillet. Add onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-high heat for 5 minutes, stirring frequently. Reduce heat to medium and cook for 15 to 20 minutes until onions are deep golden brown, stirring occasionally.
  • Prepare and drain pasta according to package instructions.
  • In a skillet, combine broth, cream, and onions. Bring to a boil over medium-high heat. Cook for 6 to 8 minutes, stirring occasionally, until the sauce slightly thickens. Add the bacon, roasted squash, cooked pasta, and Parmesan cheese. Cook for an additional 1 to 2 minutes until heated through. Serve in dishes and garnish with parsley and extra Parmesan cheese, if desired.

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