There is nothing better than a plate of creamy, nutty butternut squash pasta on a chilly night outside. This recipe has been in my rotation ever since I first tried it making Tieghan from Half Baked Harvest’s butternut squash pasta recipe. After I first tried it, I kept finding different versions and making little tweaks. I think that I’ve finally perfected this version of the butternut squash pasta. This recipe is affordable and so easy to make. You can make it even easier by picking up the frozen, cubed butternut squash from the grocery store. Both frozen and fresh butternut squash have a great flavor. 

I love adding different cheeses to this recipe. One of the things that helps me to save money on groceries is utilizing what I have in the fridge and my pantry. Normally I always have parmesan or asiago cheese on hand and cheddar or gouda cheese. For this recipe, I always love having two cheeses in here because it really brings another flavor profile to the pasta. I love butternut squash in the winter months because it has vitamin A and C, which can help you keep well. Now, let’s get into the recipe. 

Ingredients: 

1 whole butternut squash, peeled or 2 cups frozen butternut squash 

1 cup milk 

1 tsp chicken bouillon  

½ cup shredded parmesan cheese or asiago cheese 

¼ cup cheddar cheese 

1 tbsp olive oil 

2 tsp dried rosemary or ¼ cup fresh 

1 tsp dried sage 

1 lb. Pasta and ½ cup pasta water reserved 

6-8 slices bacon of choice 

Salt and pepper to taste 

Directions: 

1. Preheat oven to 400 F. Peel the butternut squash then cut into cubes. Use a spoon to take the seeds out. Chop the butternut squash into cubes, then place on baking sheet with parchment paper. 

2. Drizzle olive oil over butternut squash, add dried rosemary, sage, salt, and pepper onto the butternut squash and mix until squash is coated with the spices. Top butternut squash with 6-8 slices of bacon. Put in oven for 10-15 minutes. Then stir the butternut squash, flip the bacon and put it back in the oven for another 10 minutes. 

3. While the butternut squash is roasting, boil 6-8 quarts of water over high heat. Generously salt the water. 

4. When the water comes to a boil add the pasta and follow the directions on the pasta package to cook to al dente. 

5. Grate cheese and set aside. 

5. Take butternut squash and bacon out of oven. Place bacon on a separate plate to cool. Add butternut squash to a blender and add 1 cup of milk. Blend until there are no lumps. 

6. Reserve ½-1 cup of pasta water. Drain pasta in a colander and add back to the pot. Pour butternut squash over pasta and stir into the pasta. Add cheese gradually and let it melt into the sauce completely.  

7. Add the chicken bouillon to the sauce and stir until combined. Add salt and pepper to taste. 

8. Top with more grated parmesan and a sprinkle of red pepper flakes. Enjoy!