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RECIPE
11 INGREDIENTS 7 STEPS 1hr 5min

Butternut Squash Pasta

Easy Butternut Squash Pasta recipe has a creamy butternut squash pasta sauce mixed with crispy bacon, penne, and baked with melty mozzarella cheese on top.
Butternut Squash Pasta Recipe | SideChef
Easy Butternut Squash Pasta recipe has a creamy butternut squash pasta sauce mixed with crispy bacon, penne, and baked with melty mozzarella cheese on top.
Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
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Melissa is a recipe developer, photographer, and cookbook author who lives in northern Indiana, outside of Chicago, with her husband and four children. She began her food blog, MamaGourmand, in late 2015 at the insistence of her sister to share her passion for cooking, writing, and photography.
https://www.mamagourmand.com/
1hr 5min
Total Time
$1.42
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Small Yellow Onion , chopped
1/2 tsp
Dried Thyme
2 cloves
Garlic , minced
1
(5 cups)
cubed into 1-inch pieces
3/4 tsp
1 cup
Chicken Broth
3 cups
Penne Pasta
or Gluten Free Penne
1 1/4 cups
Half and Half
1/2 cup
Freshly Grated Parmesan Cheese
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
482
FAT
16.1 g
PROTEIN
19.7 g
CARBS
65.0 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of water to boil for the pasta.
Step 2
Heat a large ovenproof skillet over medium heat. Add the Wright® Brand Smoked Bacon (4 slices) and cook about 3 minutes, or until about halfway cooked. Add Yellow Onion (1) and continue cooking until bacon is crisp and onions are soft and translucent, about 4-5 minutes longer. Add Garlic (2 cloves) and sauté 30 seconds longer.
Step 3
Add the Dried Thyme (1/2 tsp) , Butternut Squash (1) and Salt (3/4 tsp) . Stir to combine and coat squash in bacon drippings. Slowly pour in Chicken Broth (1 cup) , scraping the bottom of pan with a silicone spoon to loosen all the browned bits. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 10 minutes or until squash is fork tender.
Step 4
While squash is cooking, add Penne Pasta (3 cups) to boiling water and cook according to the directions for al dente. If you are using gluten free pasta, cook it 5 minutes less than the package calls for al dente. It should be firm and a little crunchy. Drain and set aside.
Step 5
Add the Half and Half (1 1/4 cups) and Parmesan Cheese (1/2 cup) to the squash mixture and stir. Add the cooked penne and gently stir to combine butternut squash sauce with pasta. If you aren't using an ovenproof skillet, transfer pasta with sauce to a greased baking dish. Top pasta with Shredded Mozzarella Cheese (1 cup) .
Step 6
Bake uncovered for 25 minutes, or until the butternut squash sauce is bubbling.
Step 7
Cool for 5 minutes before serving.
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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
16.1 g
21%
Saturated Fat
8.3 g
42%
Trans Fat
0.3 g
--
Cholesterol
44.2 mg
15%
Carbohydrates
65.0 g
24%
Fiber
5.2 g
19%
Sugars
9.3 g
--
Protein
19.7 g
39%
Sodium
788.4 mg
34%
Vitamin D
0.1 µg
0%
Calcium
367.4 mg
28%
Iron
3.3 mg
18%
Potassium
650.4 mg
14%
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