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.
Total Time
1hr 5min
0.0
0 Ratings
Author: Mama Gourmand
Servings:
6
Ingredients
•
4
slices
Bacon
, chopped
•
1
Small
Yellow Onion
, chopped
•
1/2
tsp
Dried Thyme
•
2
cloves
Garlic
, minced
•
1
(5 cups)
Butternut Squash
, peeled
•
1/2
tsp
Salt
•
1
cup
Chicken Broth
•
12
oz
Penne Pasta
or Gluten Free Penne
•
1 1/4
cups
Kemps Half & Half
•
1/2
cup
Freshly Grated
Parmesan Cheese
•
1
cup
Shredded Mozzarella Cheese
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of water to boil for the pasta.
2.
Heat a large ovenproof skillet over medium heat. Add the 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.
3.
Add the Dried Thyme (1/2 tsp), Butternut Squash (1) and Salt (1/2 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.
4.
While squash is cooking, add Penne Pasta (12 oz) 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.
5.
Add the Kemps Half & 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).
6.
Bake uncovered for 25 minutes, or until the butternut squash sauce is bubbling.
7.
Cool for 5 minutes before serving.
Nutrition Per Serving
CALORIES
482
FAT
16.1 g
PROTEIN
19.7 g
CARBS
65.0 g
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