Roasted squash and bacon pasta.

butternut squash pasta

So am I posting regularly now? I don’t know… Not regularly enough to use a real camera to photograph dinner tonight, apparently. All we have is this Instagram shot. But this is a tasty dish, no matter how blurry or dark it may look. Several people on Facebook asked for the recipe after seeing said Instagram shot, so I figured I’d post it here for the good of all.

It came from Williams-Sonoma’s One Pot cookbook, which has some real gems if you’re looking for meals that are quick but unique. When my mother-in-law first sent it to me (she got it out of the clearance bin at Deseret Book), this was one of the first recipes that caught my eye. But Husband said he didn’t like squash, & besides, winter squash was out of season. So when the southern-hemisphere stuff started showing up in my grocery store, I ignored my husband & made it anyway. Everyone — including him — loved it (ha! So there!), though I will say that (Almost) One-Year-Old preferred gnawing the raw squash to the cooked, seasoned stuff. It takes less than 30 minutes start to finish & only dirties a pasta pot, a cutting board, & a baking sheet, plus some assorted utensils.

  • 2 lbs. butternut or other winter squash, peeled, seeded, & cut into small (1/2-inch) cubes
  • 1 large yellow onion, halved & thinly sliced on a mandoline
  • 4 strips thick-cut bacon (though I used regular and it was just fine)
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped fresh sage (I used scant 1/2 Tbsp. rubbed sage)
  • salt & pepper
  • 1 lb. pasta: rigatoni, farfalle, or other chunky shape
  • 1/2 cup parmesan, freshly grated (or… not), plus more for serving
  1. Preheat oven to 425. Line a baking sheet with foil.
  2. Toss squash, onion, & bacon with the oil. Sprinkle with sage & season with salt & pepper. Spread in a single layer.
  3. Roast until squash is caramelized & tender & bacon is getting crispy, 15-20 minutes. Remove & set aside.
  4. Meanwhile, bring a large pot of salted water to boil. Add pasta & cook according to package directions, making sure to reserve 1/2 cup of pasta water prior to draining. Return pasta to the pot.
  5. Use a wooden spoon to free any of the squash mixture that may be sticking to the foil, then lift the foil off of the baking sheet & use it to funnel the squash into the pot with the pasta.
  6. Toss for 1 minute over high heat, adding as much of the pasta water as needed to loosen the sauce.
  7. Add parmesan, toss, & serve.
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