This recipe for butternut squash pasta is spaghetti tossed in a creamy butternut squash sauce, then topped with bacon and herbs. An easy and delicious dinner that’s perfect for fall!
Who would have thought that butternut squash puree would make the most luxuriously creamy pasta sauce? This pasta is my favorite way to enjoy butternut squash.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FamilyPasta Time #CollectiveBias
Pasta is my go-to meal choice around here these days, partially because I know that my entire family will happily eat it any night of the week! I took our usual favorite, spaghetti, and gave it some fall flavors to create this butternut squash pasta. Best of all, this meal is on the table in less than half an hour, and the delightfully creamy sauce is made with just a handful of ingredients! How can you go wrong with that?
How do you make butternut squash pasta?
This recipe starts with bacon, which is cooked until crisp. Finely diced onions and garlic get cooked in a little bacon fat which forms the base of the sauce. The sauce also contains butternut squash puree, heavy cream and parmesan cheese. Spaghetti is tossed in the sauce, then the reserved bacon goes on top with a sprinkle of parsley. Serve, and enjoy!
How to make butternut squash puree
For this recipe, you can use a box of frozen winter squash puree that’s been thawed, or you can make your own butternut squash puree. You’ll want to start with a medium sized squash, around 2 pounds in size. Cut the squash in half lengthwise, then scoop out the seeds. Place the squash, cut side down, in a pan with 1 inch of water. From there, you can either microwave the squash halves, covered, for 10 minutes, or bake the squash at 350 degrees F for 45 minutes. You want the cooked squash to be quite soft. Use a spoon to scoop the cooked squash out of its skin, then place the squash in a food processor and puree until smooth.
Tips for butternut squash pasta
- Freshly grated parmesan cheese tastes best in this recipe, and it melts smoother compared to pre-grated cheese, which often contains anti caking agents.
- The butternut squash sauce can be made up to 2 days before you plan to eat it, it also freezes well for later use.
- If you feel that your squash sauce is a little too thick, add some cooking water from the pasta, 1 tablespoon at a time, until the desired consistency is reached.
This pasta is delicious as-is, but you can switch up the ingredients to customize the recipe to your tastes.
- Protein: Try topping your pasta with grilled chicken, shrimp or sliced steak.
- Pasta: While I often use spaghetti for this dish, other options include linguine, farfalle, penne or even cheese tortellini.
- Vegetables: You can mix some veggies into your pasta such as kale, sauteed red onions or mushrooms.
This pasta is sure to be a hit with your family, and it’s a great way to sneak in that extra serving of veggies!
More pasta recipes you’ll enjoy
Butternut Squash Pasta Video
Butternut Squash Pasta
- 10 ounces spaghetti
- 6 slices bacon chopped
- 1/2 cup onion finely diced
- 1 1/2 teaspoons garlic minced
- 1 1/2 cups butternut squash puree (fresh frozen or canned). If using frozen puree, thaw before use.
- 1/4 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- salt and pepper to taste
- 2 tablespoons chopped parsley
- Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
- Place the bacon in a pan over medium heat. Cook for 4-5 minutes or until crisp.
- Remove the bacon from the pan and reserve for later use. Drain most of the fat from the pan, leaving about 2 teaspoons left in the pan.
- Add the onion to the pan. Cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the butternut squash puree and heavy cream to the pan. Season the sauce with salt and pepper to taste.
- Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken. Stir in the parmesan cheese and cook for 1 more minute.
- Drain the pasta, reserving 1/4 cup of the cooking liquid, and return it to its cooking pot.
- Place the pot over medium heat and add the butternut squash sauce. Toss to combine.
- If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
- Sprinkle the reserved bacon over the pasta, along with the parsley, then serve.
This post was originally published on October 17, 2016, and was updated on September 3, 2019 with new content.