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Butternut Squash Pasta

Creamy butternut sauce with bacon and parmesan over rigatoni
Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

Squash prep

  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Butternut squash
  • 1/2 cup water

For the sauce and pasta

  • 3 slices bacon chopped
  • 1 onion minced
  • 4 garlic cloves minced
  • 1/4 cup roasted red peppers diced
  • 1 cup heavy cream
  • 1 cup spinach chopped
  • 1 lb rigatoni
  • 1 cup reserved pasta water
  • 1 cup shredded Parmesan cheese
  • 1 tsp crushed red pepper

Instructions

Squash Prep

  • Slice squash in half lengthwise, scoop out seeds.
  • Drizzle with oil and seasonings.
  • Place flesh side down in 9x13 baking dish, add water.
  • Cook on high in microwave for 8-15 minutes, checking every few minutes for fork tenderness.
  • When cooked set aside to cool.

For the sauce and pasta

  • Place 3.5-5 qt skillet on medium high heat, add bacon, cook until browned.
  • Add onions, cook for 5 minutes, add garlic and cook for an additional 2-3 minutes.
  • Add red peppers, stir to combine.
  • Meanwhile cook pasta according to package Al dente instructions, remembering to reserve 1 cup pasta water.
  • Then, scoop squash from peel into blender, pour in any remaining water as well.
  • Add cream and blend just until smooth, 10-30 seconds.
  • Reduce skillet to medium, add squash sauce.
  • Pour pasta liquid into blender container, gently swirl to gather squash mixture, then pour half into skillet.
  • Stir to combine.
  • Add pasta, spinach, and cheese.
  • Stir to combine.
  • Use additional pasta water as needed get preferred sauce thickness.
  • Serve immediately.
  • Option to top with additional shredded Parmesan and red pepper flakes.