Butternut Squash and Bacon Pasta Recipe immediately attracted my attention when I first came upon it. This recipe did not let me down as it is easy to make and very delicious – the leftovers were equally delicious! The combination of roasted butternut squash and bacon are my new favorite flavor combination. It is an impressive comfort food casserole dish – Give it a try.
This dish was a hit with my family. Also makes a great buffet dish to take to a potluck or just for a casual get together with your friends. This is a great way to use squash, especially for little kids and picky eaters.
I slightly adapted this Butternut Squash and Bacon Pasta recipe by Karen Levin which was published in the Cooking Light Magazine, March 2004. Photo by Becky Luigard-Stayner and Jan Gautro.
Learn about Squash Hints, Tips, and Information, and more delicious Squash Recipes. Also check out Pasta Hints and Tips and more delicious Pasta Recipes.
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon rosemary, dried
- 1/4 teaspoon black pepper, freshly ground
- 3 cups butternut squash, peeled, seeded and cut into 1-inch cubes*
- 8 ounces mini-penna pasta, uncooked**
- 6 hickory-smoked bacon slices
- 1 cup onions or shallots, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup Parmesan Cheese (Parmigiano-Reggiano), freshly grounded and divided
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Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Lightly coat an 11 x 7-inch baking dish.
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In a small bowl, combine 1/4 teaspoon salt, rosemary, and pepper.
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Place squash cubes on the prepared baking sheet. Sprinkle with prepared salt mixture and bake for approximately 45 minutes or until the squash is tender and lightly browned; remove from oven and set aside.
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Increase oven temperature to 450 degrees F.
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Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
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In a large non-stick frying pan over medium heat, cook the bacon slices until crisp; remove cooked bacon from the pan and crumble cooked bacon and set aside. Reserve 1 1/2 teaspoons bacon drippings in the frying pan.
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Increase heat to medium-high. Add shallots or onions and saute for approximately 8 minutes or until tender. Remove from heat and add squash mixture, crumbled bacon, and shallot or onions; set aside.
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In a large pan or pot, combine flour and 1/2 teaspoon salt. Gradually add the milk, stirring constantly with a whisk and bring to a boil and let cook until slightly thick, approximately 1 minute. Remove from heat and add 3/4 cup grated parmesan cheese, stirring until cheese melts. Add cooked pasta, tossing well to combine.
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Spoon pasta mixture into the prepared baking dish. Top with the squash mixture. Sprinkle the remaining 1/4 cup grated Parmesan cheese evenly over the top. Bake approximately 10 minutes or until cheese melts and just begins to brown. Remove from oven and serve.
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Makes 5 servings.
* Butternut squash can be easily found in all supermarkets. Beige colored and shaped like a vase or a bell. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Butternut squash can weigh from 2 to 5 pounds. The oranger the color, the riper, drier, and sweeter the squash.
** You may substitute elbow macaroni, shell pasta, etc. (your choice).