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Butternut Squash Bacon Pasta
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Recipe

10 INGREDIENTS • 15 STEPS • 45MINS

Butternut Squash Bacon Pasta

5.0
3 ratings
Nothing beats the holy trinity of butternut squash, bacon, and browned butter. Combined with sage and pasta make this a warm and hearty meal that will brighten anyone's spirits.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Nothing beats the holy trinity of butternut squash, bacon, and browned butter. Combined with sage and pasta make this a warm and hearty meal that will brighten anyone's spirits.
45MINS
Total Time
$2.05
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Penne Pasta
1 lb
Penne Pasta
or Rigatoni or similar pasta
Bacon
8 oz
Shallot
1/4 cup
Shallot, sliced
Butter
1/2 cup
Parmesan Cheese
to taste
Parmesan Cheese, freshly grated
Nutrition Per Serving
VIEW ALL
Calories
979
Fat
54.3 g
Protein
24.2 g
Carbs
99.6 g
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Butternut Squash Bacon Pasta
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Peel and chop the Butternut Squash (3 cups) into cubes.
step 3
In a bowl, combine the butternut squash with Olive Oil (2 Tbsp), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp). Stir to coat.
step 4
Spread the squash on a baking sheet and roast for 20 minutes, tossing half way through to evenly cook. When it’s ready, the squash will be soft and some of the edges will have browned.
step 5
While the squash is roasting, slice the Shallot (1/4 cup) and set aside.
step 6
To brown the butter, melt the Butter (1/2 cup) in a saucepan over medium heat. Continuously stir and watch it to make sure it does not burn. The butter will start to foam and smell nutty and the color will turn amber.
step 7
Once the butter is slightly brown, add the Sage Leaves (4). Remove the saucepan from the heat as soon as the sage leaves start to curl. Set aside.
step 8
Place the Bacon (8 oz) in a cold skillet and cook over medium heat until crispy.
step 9
Remove the bacon from the skillet and drain on paper towels.
step 10
Place the skillet back on the stove, but with the heat turned off. Keep 2 tablespoons of the bacon grease in the skillet. Add the shallots to the skillet and cook in the residual heat from the skillet; this helps prevent the shallots from burning. Transfer the cooked shallots to a large bowl.
step 11
Bring a large pot of salted water to boil and cook the Penne Pasta (1 lb) to al dente, or according to package directions.
step 12
Drain the pasta and then pour it back into the large pot.
step 13
Combine the butternut squash, shallots, bacon, and browned butter with the pasta. Stir to combine.
step 14
Divide the pasta into bowls.
step 15
Garnish with Parmesan Cheese (to taste). Enjoy!
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Tags
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American
Lunch
Date Night
Shellfish-Free
Dinner
Fall
Pasta
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