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A bowl of creamy butternut squash pasta topped with bacon.

Butternut Squash Pasta

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!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 508kcal
Author Sara Welch


  • 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.



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