Butternut Squash Pasta With Bacon and Parmesan Recipe (2024)

Made exactly as written and then served over baby kale and arugula mix with lemon juice. It was so good but definitely needed the lightness from the greens and lemon.

This was delicious! Added fresh sage to the roasting vegetables and used diced prosciutto instead of bacon. Tossed the pasta in 2 TBSP browned sage butter before adding pasta water & Parmesan, and stirred in a half cup of ricotta.

Jean - I haven't made this yet, but I am thinking that the 1" dice is correct as they are being roasted and would be close in size to the squash. Often when I roast onions I cut them either into a sort of wedge or a thick "dice" that resembles about a 1" square. They do roast up beautifully when they are that large. Nice caramelized edges, soft sweet centers. I think the standard 1/4" dice would be too small. Hope this helps!

I didn't have butternut squash on hand so I used a medium eggplant that I had already, and it was perfect! I followed the suggestion to put arugula with lemon on the bottom of the pasta, and so glad I did. It was a perfect addition. I did cook the bacon in a skillet on top of the stove to control the amount of bacon grease in the pasta. When I added the onions to the pan with the eggplant, I spooned some of the bacon grease over the veggies. My husband is still raving about this dish.

I used Italian sausage instead and added porcini mushrooms, spinach and garlic. So delicious and easy. Will make again!

The water at the end bugged me. I instead put some heavy cream, Parmesan, salt and butter into a cast iron at the end to make a nice, creamy Alfredo sauce. I combined my pasta, squash, bacon, etc. into the sauce, then added some olive oiled bread crumbs on top. Baked the whole thing at 425 until the crumbs were golden brown and the dish was bubbling. Delicious, creamy, crunchy, with some sweet butternut squash and salty bacon. Yum.

I added curly and Tuscan kale to the onion mix then incorporated the pasta and squash. Left the bacon to crumble on top because it’s better crispy.

Made this almost exactly to the recipe note though I’m not sure I used the right amount of butternut squash - I had half of a cubed butternut squash from something else. It was DELISH. Could have skipped the parsley though, I don’t ever understand adding it. But 12 oz of pasta, what. Most pasta comes in 1 lb/16 oz so I pulled a small amount out. I’d start doing the pasta earlier - boiling water always takes longer than I think lol

loved. Added pepitas to warmed leftovers, great May try walnuts.

Tasty combo - simplified it a bit by roasting squash and bacon & then tossing it with the pasta in a simple sage brown butter sauce & a healthy topping of grated parmesan. Easy weeknight dinner and perfect for the fall. I also took the squash out earlier and then cranked up the heat to 400 for the bacon.

Very good & quick dinner I roasted the squash earlier in the day

Better with oven at 425

Definitely needs a bit of help, but it's a great place to start and add whatever goodies you have in fridge. I used delicata (skin on) and white onion, because I had on hand and worked well. Also did bacon in skillet to not crowd the pan. I used 8 ounces pasta left over (tiny shells) from different recipe, and made plenty for 4. I did arugula and lemon under the pasta, and the acid helps elevate the dish. Would play with this again.

Finally nailed this after the third try. Roast the butternut squash for 25 minutes at 400, then drop the temp to 375. Add onion and regular/thin bacon to sheet pan for another 20. Mix together with pasta in large pasta pot with 1/3 cup of arugula pesto (NYT recipe with a little parsley and lemon added) and extra parmesan and 1/2 cup of pasta water.

Cooked the bacon on the stove top before crumbling. Instead of bacon fat and 1/2 c pasta water, added 2 tsp ground sage in 3 tbsp of melted butter and 1/2 c coconut milk.

This was delicious but the onion and bacon (I used thick-cut) took way longer to roast than 30 minutes. In the oven with the squash. I also needed to use 2 pans because 4 cups of squash an onion and 4 strips of bacon do not fit on one sheet pan. Delicious flavor though. I’ll make it again.

This was tasty, but disappointing in that even with adding more pasta water the squash didn’t really become a sauce. Cut the amount of pasta in half. Used thin bacon, because it’s what I had. (Kept an eye on it and removed pieces that were done before the rest of the tray.) Sage was a good addition.

I used cellentani noodles, cut the onion into wedges and added some Brussels sprouts when I added the onions to the pan to counteract the sweetness of the squash and onions. Delicious!

Great recipe- my 2 teens gobbled it up. I deglazed the roasting pan with the hot pasta water then poured drippings into the pot. Served pan fried chicken on top.

Comfy meal but was missing something. Had depth but not oomph. I added a lot of salt and pepper and red pepper flakes at the end, went above and beyond on Parmesan. Would pay attention to the top few comments here in the future- add ricotta, lemon, something…

Split into two sheet pans - use convection oven

Far exceeded my expectations. I used high quality ham cubes sliced into bite sized pieces from a local provider--that imparted a smoky flavor throughout the dish. Also used dairy free parmesan, which worked well.

Finally nailed this after the third try. Roast the butternut squash for 25 minutes at 400, then drop the temp to 375. Add onion and regular/thin bacon to sheet pan for another 20. Mix together with pasta in large pasta pot with 1/3 cup of arugula pesto (NYT recipe with a little parsley and lemon added) and extra parmesan and 1/2 cup of pasta water.

Pretty pasty at the finish, so it need much more liquid. I think vegetable bouillon next time.

Definitely needs a bit of help, but it's a great place to start and add whatever goodies you have in fridge. I used delicata (skin on) and white onion, because I had on hand and worked well. Also did bacon in skillet to not crowd the pan. I used 8 ounces pasta left over (tiny shells) from different recipe, and made plenty for 4. I did arugula and lemon under the pasta, and the acid helps elevate the dish. Would play with this again.

This is a household favorite! I usually substitute sage for the parsley but otherwise make as directed.

Used shallots instead of red onion and it was delicious!

Made with Rotini, and skipped the chives/ parsley garnish and it turned out great. I did end up using about 1 1/2 cups of pasta water instead of the 1 cup the recipe called for to get a good, creamy consistency. And because the bacon I had on hand wasn’t thick sliced, I ended up using 9 slices, supported on a drip rack in the same pan, which I removed with about 10 minutes left with the vegetables

The leftovers were even better the day after! Next time I will do the oven work one day and store it all in the fridge overnight. At serving time, it will be a simple matter of cooking the cavatappi, saving some of the water, nuking the squash et al and tossing it all together. An easy preparation and good company fare. (I used a 4-oz pkg of Boar’s Head pancetta instead of the bacon. Same procedure.)