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!

When the colder weather comes in, I turn to hearty pasta recipes such as farfalle pasta with mushrooms, vegetable lasagna, baked spaghetti, spinach lasagna and this creamy butternut squash pasta.

A bowl of creamy butternut squash pasta topped with bacon.

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 sauce with a delightfully creamy texture is made with just a handful of ingredients! How can you go wrong with that?

Butternut Squash Pasta Ingredients

To make this recipe, you will need spaghetti noodles, bacon, onion, garlic, butternut squash puree, heavy cream, parmesan cheese, salt, black pepper and parsley.

How Do You Make Butternut Squash Pasta?

Boil the pasta in a large pot of water until it is al dente. Place the bacon in a pan or large skillet and cook until crisp. Remove the bacon from the pan, and drain most of the fat out of the pan. Add the onion and garlic and cook until tender. Stir in the butternut squash puree and heavy cream, then season the sauce with salt and pepper to taste. Simmer the sauce, then stir in the parmesan. Drain the pasta, and reserve some of the cooking liquid. Add the cooked pasta to the butternut squash pasta sauce, and toss to combine. You can add pasta cooking liquid as needed to get your desired sauce consistency. Sprinkle the bacon and parsley over the pasta, then serve and enjoy.

Bacon, onions and garlic in a skillet.

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 roast the squash in the oven at 350 degrees F for 45 minutes. You want the cooked squash to be quite soft, or fork tender. Use a spoon to scoop the cooked squash out of its skin, then place the squash in a food processor or blender and puree or blend until smooth.

Creamy butternut squash sauce in a pan.

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.
  • Serve your pasta with side dishes such as greens tossed in balsamic vinaigrette, sauteed broccolini, roasted green beans and sauteed kale.
  • Leftovers will stay fresh in the refrigerator for up to 3 days in an airtight container.
  • Many stores carry frozen squash puree, or you can even buy it in canned form in the canned vegetable aisle.

Quick Tip

If you feel that your squash sauce is a little too thick, add some pasta water, 1 tablespoon at a time, until the desired consistency is reached.

Spaghetti in a pool of butternut squash sauce.

Recipe FAQs

What pairs well with butternut squash?

Butternut squash goes well in both sweet and savory preparations. It’s great with proteins such as bacon and pork chops, as well as chicken thighs. You can combine it with other vegetables such as mushrooms and kale for a savory side dish, or puree it and use it in ways similar to pumpkin puree.

Do you peel butternut squash before using it?

The skin of a butternut squash is thin and edible. In most instances I recommend peeling the squash before use. When you’re making butternut squash puree, you definitely need to peel your squash.

What does butternut squash taste like?

Butternut squash is slightly sweet with a creamy texture. It is sweeter than pumpkin, and has a texture similar to sweet potato.

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Butternut squash pasta in a skillet topped with bacon and parsley.

Flavor Variations

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 tenders, garlic butter shrimp or steak bites.
  • 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, red onions or mushrooms.
  • Flavorings: No parsley on hand? Try sage leaves or rosemary instead!

This pasta is sure to be a hit with your family. It’s a great way to sneak in that extra serving of veggies!

More Great Pasta Recipes

Butternut Squash Pasta Video

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Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

5 from 12 votes

Butternut Squash Pasta

AuthorSara Welch
A bowl of creamy butternut squash pasta topped with bacon.
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!
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main Course
Cuisine Italian
Serves 4 servings

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  1. Freshly grated parmesan cheese tastes best in this recipe, and it melts smoother compared to pre-grated cheese, which often contains anti caking agents.
  2. The butternut squash sauce can be made up to 2 days before you plan to eat it, it also freezes well for later use.
  3. 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.

Nutrition

Calories: 508kcal | Carbohydrates: 58g | Protein: 48g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 422mg | Fiber: 4g | Sugar: 2g

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Comments

  1. 5 stars
    Perfect, I have a pumpkin sitting on the kitchen bench and was thinking what to cook with it. Problem solved!

  2. 5 stars
    I made this the other night for my family and they all thought it was amazing! who knew that butternut squash and chicken were so good together!

  3. Amazing dish, the purée tasted amazing and just the right amount of sauce! Butternut squash tasted great with the chicken????❤️

  4. I just had this at a restaurant!!! They used bow tie pasta and added spinach leaves as garnish. Also, be careful about the bacon amount. We each had a heaping tablespoon of bacon on top and it was too much, way too salty. A heaping teaspoon would have been more than enough. Otherwise, a great dish.

  5. Well that’s the prettiest plate of pasta I’ve seen for ages. I could just dig my fork into it now!

  6. Such a beautiful dish! Love butternut pasta sauce and with that beautiful chicken and bacon, it’s very much a yes please!

  7. I had the best time watching your video for this recipe with my 4 1/2 year old grandson. We talked about all the ingredients as you put them in – ohhh pasta, yum bacon, etc. This looks so easy I bet he could help me make it – and it looks so good I would serve it to company. Thanks Sara!