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5 from 1 vote

Pasta With Butternut Squash and Bacon

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 2


  • 1 small butternut squash 3/4 pound, peeled and cut into 1/2-inch pieces
  • 1 1/2 tablespoons extra-virgin olive oil
  • Kosher salt and black pepper as needed
  • 1/2 pound dried campanelle or farfalle pasta
  • 1/4 pound bacon or pancetta diced
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • 3/4 cup heavy cream
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • Chili flakes for garnish


  • 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.
  • 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.
  • 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.
  • 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.
  • 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
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