Delicious Butternut Squash Pasta with Bacon: A Simple Recipe

Whether you're planning a quick weeknight dinner or an impressive yet easy dish for guests, this recipe ticks all the boxes. One bite, and you'll see why this combination of ingredients works so beautifully together. Plus, it's a great way to incorporate more veggies into your diet without sacrificing taste.

Imagine the delightful mix of sweet, nutty roasted butternut squash with the irresistible crunch of crispy bacon. This combination isn't just tasty; it's also a celebration of textures and flavors, perfect for a cozy fall dinner. The sweetness of the squash is beautifully balanced by the salty, savory notes of the bacon. As the bacon cooks, it infuses the squash with its rich flavor, creating a delightful harmony that will make your tastebuds dance.

• Butternut Squash: The star of the show! You'll need about 4 cups of cubed butternut squash.
• Olive Oil: A few tablespoons to coat the squash for roasting.
• Garlic: 3 cloves, minced to enhance the sauce.
• Red Onion: Finely chopped for a subtle sweetness.
• Fresh Herbs: A few sprigs of thyme and sage add earthy notes.
• Salt and Pepper: For seasoning, as per your taste.
• Butter: A tablespoon to enrich the flavor of the sauce.
• Milk: ½ cup, adding a smooth texture to the sauce.
• Pasta: 10 ounces of your favorite pasta. Penne or fusilli work wonderfully.
• Bacon: 6 slices, cooked until crispy, then crumbled.
• Parmesan Cheese: Freshly grated for serving.

Extra Tip: To keep this dish vegetarian / vegan, omit the bacon. The combination of butternut squash, herbs, and creamy sauce is just as delicious on its own!

• Preheat your oven: Roasting butternut squash to perfection is an art, but it's easy to master with a few simple tips. First, preheat your oven to 200°C (400°F). This higher temperature helps caramelize the edges of the squash, giving you that deliciously crispy exterior.
• Prepare the squash: Next, prepare your squash by peeling it, cutting it into halves, and scooping out the seeds. Dice the squash into even pieces to ensure uniform roasting. As you lay out the squash on a baking sheet lined with parchment paper, make sure the pieces are evenly spaced. Crowding the pan can lead to uneven cooking and steamed, rather than roasted, squash.
• Don't skimp on olive oil: Toss the diced squash with about 1/3 cup of olive oil. This not only prevents sticking but also enhances flavor and promotes that beautiful golden-brown color. Season generously with salt, pepper, and any herbs you prefer. Fresh thyme and a pinch of crushed red pepper flakes are excellent choices that complement the natural sweetness of butternut squash.
• Add onion and garlic: For an added layer of flavor, include onion and garlic in your roasting mix. Simply scatter them among the squash pieces. The aromatic garlic and slightly sweet shallots will roast to perfection, adding depth to your dish.
• Roast the squash: Roast for 20-30 minutes or until the squash is tender and caramelized at the edges. Halfway through, give everything a good toss to ensure even roasting. Use a fork to test for doneness—the squash should be tender and easy to pierce.
• Enjoy the perfect roasted butternut squash: By following these tips, you'll achieve roasted butternut squash that's crispy on the outside, tender on the inside, and bursting with flavor. Perfection on a plate!

Leftovers of this scrumptious butternut squash pasta can be a lifesaver for a quick dinner. To store your leftovers, place them in an airtight container. They will stay fresh in the refrigerator for up to 3 days.

When it's time to reheat, you have a couple of options. For the quickest method, use the microwave. Heat the leftovers for 1-2 minutes, checking and stirring halfway through. For a slightly better texture, reheating gently on the stove is ideal. Place the pasta in a pan over medium heat, stirring often until heated through. Alternatively, you can use the oven at 350°F; this method takes about 10 minutes and helps maintain a crispy texture for the bacon.

Q: Can I make this dish vegetarian?
A: Absolutely! You can easily omit the bacon to make this recipe vegetarian. Consider substituting with crispy tofu or roasted chickpeas for an added protein boost. Both options will add a delightful crunch and extra nutrition.

Q: What type of pasta works best?
A: Though you can use any pasta you prefer, short shapes like penne, rigatoni, or farfalle work particularly well. Their small size and shape help capture the delicious sauce and roasted butternut squash pieces.

Q: How can I make it gluten-free?
A: To make this dish gluten-free, simply use your favorite gluten-free pasta. There are many excellent options available made from rice, quinoa, or even chickpeas.

Q: Can I prepare it ahead of time?
A: Yes! You can roast the butternut squash and cook the bacon ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat and toss with freshly cooked pasta.

Q: What other vegetables can I add?
A: This recipe is quite versatile. Feel free to add other fall vegetables like Brussels sprouts, sweet potatoes, zucchini, or broccoli. Roast them alongside the butternut squash for an even more decadent dish.

Q: How do I store leftovers?
A: Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in the oven or on the stovetop to maintain the crispy texture of the bacon and vegetables.