Creamy Butternut Squash Pasta with Bacon
Creamy butternut squash pasta is the perfect cozy fall dinner, with tender pasta tossed in a smooth butternut squash sauce with crispy bacon, Parmesan, garlic, and sage. The squash makes the sauce naturally creamy while smoky bacon and Parmesan balance its sweetness for a comforting pasta that's easy enough for a weeknight.
- 12 oz rigatoni or penne pasta
- 4 cups peeled and cubed butternut squash
- 6 slices bacon, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes, optional
- 1/2 –1 cup reserved pasta water, as needed
- Fresh parsley or sage, optional for serving
- Extra Parmesan, for serving
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Creamy Butternut Squash Pasta with Bacon comes together in just a few simple stages—from cooking the butternut squash and blending the creamy sauce to tossing it with rigatoni and finishing everything with crispy bacon and Parmesan.
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Cook the bacon.Add the chopped bacon to a large skillet over medium heat. Cook until browned and crispy. Transfer the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet.
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Cook the butternut squash.Add the cubed butternut squash to the skillet. If there isn't enough bacon fat remaining, add the tablespoon of olive oil.
Cook for about 4–5 minutes, stirring occasionally.
Add the garlic, sage, thyme, salt, black pepper, and optional red pepper flakes. Cook for another 30 seconds, just until the garlic becomes fragrant.
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Simmer the squash.Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
Cover and simmer over medium-low heat for approximately 12–15 minutes, or until the squash is very tender and easily pierced with a fork.
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Cook the pasta.While the squash cooks, bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
Before draining, reserve about 1 cup of pasta water.
Drain the pasta and set aside.
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Blend the sauce.Carefully transfer the cooked squash and liquid to a blender. Add the heavy cream and blend until completely smooth.
You can also use an immersion blender if you have one.
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Finish the sauce.Return the butternut squash sauce to the skillet over low heat.
Add the butter and Parmesan and stir until melted and smooth.
If the sauce seems too thick, add reserved pasta water a little at a time until it reaches a creamy consistency that will easily coat the pasta.
Taste and adjust the salt and pepper.
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Add the pasta and bacon.Add the drained pasta to the skillet and toss until completely coated in the sauce.
Stir in about two-thirds of the crispy bacon, saving the rest for the top.
Cook over low heat for another minute or two if necessary.
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Serve the Creamy Butternut Squash Pasta with bacon.Divide into bowls and top with the remaining crispy bacon, extra Parmesan, black pepper, and fresh parsley or sage.
NoteBuy pre-cut squash to make this easier.
There's absolutely nothing wrong with using peeled, cubed butternut squash from the produce section. For a weeknight recipe, I'd actually encourage it.Freshly grated Parmesan works best.
Pre-shredded Parmesan doesn't melt quite as smoothly and can make the sauce grainier.Don't skip the bacon.
Butternut squash has a natural sweetness, and the salty, smoky bacon is what really balances the sauce.Don't throw away your pasta water.
The sauce thickens as it sits. Reserved pasta water lets you loosen it without watering down the flavor.Rigatoni is my first choice.
Penne, rigatoni, shells, or another short pasta all work. I especially like rigatoni because the thick sauce gets inside the pasta.Want it extra creamy?
Add another 1/4 cup heavy cream when finishing the sauce.
Want more protein?
You could add sliced or shredded chicken.
More Fall Recipes
Creamy butternut squash pasta is perfect for a cozy fall dinner. If you're looking for more seasonal favorites, try our Brown Sugar Butter Sweet Potato Wedges or browse all of our Fall Recipes for easy dinners, sides, breakfasts, and desserts.
How to Make It Gluten-Free
Use your favorite gluten-free pasta and verify that the chicken broth, bacon, Parmesan, and seasonings you're using are gluten-free.
Everything else in the sauce is naturally gluten-free.
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