Pasta With Butternut Squash and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 small butternut squash (3/4 pound), peeled and cut into ½-inch pieces
  • 1½ tablespoons extra-virgin olive oil
  • Kosher salt and black pepper, as needed
  • ½ pound dried campanelle or farfalle pasta
  • ¼ pound bacon or pancetta, diced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • ⅔ cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • Chili flakes, for garnish
  1. Heat oven to 425 degrees. Toss squash with oil and season with salt and pepper. Roast, tossing occasionally, until squash are golden and tender, about 35 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it’s al dente. Drain.
  3. In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
  4. Lower the heat to medium and add shallots. Cook in remaining bacon fat until softened, about 7-10 minutes. Add garlic and cook until fragrant, 2 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
  5. Stir in pasta, squash and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve sprinkled with chili flakes and plenty of black pepper on top
Recipe by Nerds with Knives at