an overhead shot of butternut squash pasta bake in a skillet with cheese on top
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Butternut Squash Pasta

Easy Butternut Squash Pasta recipe has a creamy butternut squash pasta sauce mixed with crispy bacon, penne, and baked with melty mozzarella cheese on top. 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 493kcal
Author Melissa Erdelac

Ingredients

  • 4 slices bacon, chopped
  • 1 small yellow onion, chopped
  • 1/2 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 butternut squash, peeled and cubed 1" pieces (about 5 cups)
  • 3/4 teaspoon salt
  • 1 cup chicken broth
  • 12 ounces penne or gluten free penne
  • 1 1/4 cup half and half
  • 1/2 cup shredded fresh Parmesan cheese
  • 1 cup shredded mozzarella

Instructions

  • Preheat oven to 375˚F. Bring a large pot of water to boil for the pasta.
  • Heat a large ovenproof skillet over medium heat. Add the bacon and cook about 3 minutes, or until about halfway cooked. Add onions and continue cooking until bacon is crisp and onions are soft and translucent, about 4-5 minutes longer. Add garlic and sauté 30 seconds longer.
  • Add the thyme, cubed squash, and salt. Stir to combine and coat squash in bacon drippings. Slowly pour in broth, scraping the bottom of pan with a silicone spoon to loosen all the browned bits. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 10 minutes or until squash is fork tender.
  • While squash is cooking, add pasta to boiling water and cook according to the directions for al dente. If you are using gluten free pasta, cook it 5 minutes less than the package calls for al dente. It should be firm and a little crunchy. Drain and set aside.
  • Add the half and half and Parmesan to the squash mixture and stir. Add the cooked penne and gently stir to combine butternut squash sauce with pasta. If you aren't using an ovenproof skillet, transfer pasta with sauce to a greased baking dish. Top pasta with mozzarella cheese.
  • Bake uncovered for 25 minutes, or until the butternut squash sauce is bubbling. Cool for 5 minutes before serving.

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    Nutrition

    Calories: 493kcal | Carbohydrates: 62g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 812mg | Potassium: 741mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13657IU | Vitamin C: 31mg | Calcium: 326mg | Iron: 2mg