Butternut Squash Pasta With Bacon and Parmesan

By Yossy Arefi

Published Oct. 29, 2020

Butternut Squash Pasta With Bacon and Parmesan
Yossy Arefi for The New York Times (Photography and Styling)
Total Time
50 minutes
Rating
5(3,276)
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
  • 2pounds butternut squash, peeled and cut into ¾-inch pieces (about 4 cups)
  • 3tablespoons olive oil
  • Pinch of red-pepper flakes
  • Kosher salt and black pepper
  • 1medium red onion, cut into 1-inch dice
  • 5slices thick-cut bacon (about 5 ounces)
  • 12ounces short, twisty pasta, like campanelle or cavatappi
  • ¾cup finely grated Parmesan (about 1½ ounces)
  • 2tablespoons chopped fresh chives
  • 2tablespoons chopped fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

469 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 620 milligrams sodium

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
3,276 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.

Libby

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!

adam i

I read all the comments before making. I’m happy I didn’t follow the suggestions but cooked as directed. Excellent dish highlighting fall flavors without sage.

Dennis

I found it to be a little "blah", even with all of the bacon. I see a lot of the comments where additions are being made and I think that's confirms that something is missing unless you're generally into relatively bland food. I'd say this one is my first miss of the 10 or so recipes I've started making from the NYT.

Emily G.

If you enjoyed this recipe, make sure to check out Melissa Clark's Pasta With Parsnips and Bacon on NYT Cooking. It's a little richer with the addition of heavy cream, but has very similar "parts" (leeks instead of onion, root veg instead of squash, pasta, cheese), and a result as delicious as this recipe.

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