Butternut Squash Pasta With Bacon and Parmesan

By Yossy Arefi

Published October 28, 2020

  • Yossy Arefi for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
50 minutes
Rating
5(3,639)
Comments
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In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

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Ingredients

Yield:4 to 6 servings

  • 2 pounds butternut squash, peeled and cut into ¾-inch pieces (about 4 cups)

  • 3 tablespoons olive oil

  • Pinch of red-pepper flakes

  • Kosher salt and black pepper

  • 1 medium red onion, cut into 1-inch dice

  • 5 slices thick-cut bacon (about 5 ounces)

  • 12 ounces short, twisty pasta, like campanelle or cavatappi

  • ¾ cup finely grated Parmesan (about 1 ½ ounces)

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

63 grams carbs; 20 milligrams cholesterol; 469 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 5 grams fiber; 620 milligrams sodium; 15 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a rack in the center of the oven and heat to 375 degrees.

  2. Step 2

    Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.

  3. Step 3

    While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.

  4. Step 4

    After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.

  5. Step 5

    Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)

  6. Step 6

    Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.

  7. Step 7

    When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.

  8. Step 8

    Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about ½ cup Parmesan and ½ cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.

  9. Step 9

    Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

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Ratings

5 out of 5
3,639 user ratings
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Comments

Lea

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.

Ryan

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.

Kris H.

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.

Anne

This was super-easy, delicious, and pretty quick to make. (I probably did make it in the 50 minutes the recipe suggested; this doesn't happen often for me with NYT recipes.) I used frozen squash, and added some chicken breast leftover from the ATK greek chicken recipe. Will make again.

Robert Fedoruk

This is. Variation on other recipes I create. Couple tips. For this type of meal I cook the paste in chicken broth. Never pass up an opportunity to add flavour. Also add the fresh herbs, chives, as you prefer. Final thought, skip the bacon and add some toasted nuts. Follow my lead and your tummy will smile

Gloria

Used 1 20 oz package butternut squash from TJs - so much easier than cutting your own squash. Doubled the bacon. Also threw in 1 head of garlic with a little olive oil roasted in foil. Also added in 1/2 cup heavy cream instead of pasta water. So good!

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