Creamy Butternut Squash and Bacon Pasta
Creamy Butternut Squash and Bacon Pasta is a delightful dish that combines the rich, nutty flavors of roasted butternut squash with the savory taste of crispy bacon, all enveloped in a creamy sauce. This comforting pasta is perfect for a cozy dinner and can easily impress your family and friends with its luscious textures and taste.
| Ingredients | Quantity |
|---|---|
| Butternut Squash | 2 cups, cubed |
| Olive Oil | 2 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
| Bacon | 6 slices |
| Garlic | 2 cloves, minced |
| Heavy Cream | 1 cup |
| Parmesan Cheese | 1/2 cup, grated |
| Pasta (fettuccine/penne) | 8 ounces |
| Fresh Sage (optional) | for garnish |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and toss the cubed butternut squash with olive oil, salt, and black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- While the squash is roasting, cook the pasta according to package directions; drain and set aside.
- In a skillet, cook bacon over medium heat until crispy. Remove and crumble, leaving the drippings in the pan.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant, then stir in the heavy cream and Parmesan cheese, mixing until smooth.
- Combine the roasted butternut squash, cooked pasta, and crumbled bacon into the sauce, stirring to coat evenly. Adjust seasoning as necessary.
- Serve warm, garnished with fresh sage if desired. Enjoy your delicious creamy butternut squash and bacon pasta!
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One-Pan Butternut Squash, Bacon, and Spinach Pasta
One-Pan Butternut Squash, Bacon, and Spinach Pasta is a convenient and flavorful dish that brings together the sweetness of roasted butternut squash, the salty crunch of crispy bacon, and the nutritious goodness of fresh spinach. This one-pan recipe not only saves on cleanup but also guarantees that all the ingredients meld beautifully, creating a delicious and hearty meal perfect for any night of the week.
| Ingredients | Quantity |
|---|---|
| Butternut Squash | 2 cups, cubed |
| Olive Oil | 2 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
| Bacon | 6 slices |
| Garlic | 2 cloves, minced |
| Vegetable Broth | 4 cups |
| Pasta (rotini/penne) | 8 ounces |
| Fresh Spinach | 4 cups |
| Parmesan Cheese | 1/2 cup, grated |
| Fresh Sage (optional) | for garnish |
Cooking Instructions:
- In a large skillet, heat olive oil over medium heat and sauté the cubed butternut squash until slightly tender.
- Add the chopped bacon to the skillet and cook until crispy.
- Stir in minced garlic, then add vegetable broth and pasta; bring to a simmer until pasta is cooked al dente.
- Once the pasta is cooked, fold in the fresh spinach until wilted, then mix in Parmesan cheese.
- Season with salt and black pepper to taste, and serve warm, garnished with fresh sage if desired. Enjoy your one-pan dish!
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Butternut Squash Carbonara With Crispy Bacon
Butternut Squash Carbonara With Crispy Bacon is a delightful twist on the classic Italian carbonara. This creamy pasta dish combines the rich, savory flavors of bacon with the sweetness of roasted butternut squash, providing a comforting and indulgent meal. Perfect for those cozy nights, this dish can easily impress your family or guests with its wonderful textures and tastes.
| Ingredients | Quantity |
|---|---|
| Butternut Squash | 2 cups, roasted and pureed |
| Spaghetti or Fettuccine | 8 ounces |
| Bacon | 6 slices, diced |
| Eggs | 2 large, beaten |
| Parmesan Cheese | 1/2 cup, grated |
| Garlic | 2 cloves, minced |
| Black Pepper | to taste |
| Salt | to taste |
| Fresh Parsley (optional) | for garnish |
Cooking Instructions:
- Cook the spaghetti or fettuccine according to package instructions until al dente; reserve some pasta water before draining.
- In a large skillet, cook diced bacon over medium heat until crispy, then stir in minced garlic and cook briefly until fragrant.
- Add the roasted butternut squash puree to the skillet, mixing well, then combine it with the cooked pasta and a splash of reserved pasta water to create a creamy sauce.
- Remove from heat and quickly stir in the beaten eggs and grated Parmesan cheese until well combined and creamy. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley if desired. Enjoy your Butternut Squash Carbonara!
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Roasted Butternut Squash and Bacon Mac and Cheese
Roasted Butternut Squash and Bacon Mac and Cheese is a hearty and comforting twist on the classic macaroni and cheese. This recipe combines creamy cheese sauce with the nutty sweetness of roasted butternut squash and the irresistible savory crunch of crispy bacon, making it the ultimate cozy meal for any occasion.
| Ingredients | Quantity |
|---|---|
| Elbow Macaroni | 8 ounces |
| Butternut Squash | 2 cups, roasted and diced |
| Bacon | 6 slices, diced |
| Cheddar Cheese | 2 cups, shredded |
| Milk | 1 cup |
| Butter | 2 tablespoons |
| All-Purpose Flour | 2 tablespoons |
| Garlic Powder | 1 teaspoon |
| Salt | to taste |
| Black Pepper | to taste |
| Breadcrumbs (optional) | 1/2 cup |
| Fresh Thyme (optional) | for garnish |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large skillet, cook the diced bacon over medium heat until crispy; remove and set aside, leaving the bacon fat in the skillet.
- In the same skillet, melt butter, then whisk in flour to form a roux; gradually add milk, stirring until the mixture thickens.
- Stir in shredded cheddar cheese, garlic powder, salt, and black pepper until melted and smooth.
- Mix in the roasted butternut squash, cooked macaroni, and crispy bacon until well combined.
- Transfer to a baking dish, top with breadcrumbs if desired, and bake for 20-25 minutes or until bubbly and golden.
- Garnish with fresh thyme if using, serve hot, and enjoy your Roasted Butternut Squash and Bacon Mac and Cheese!
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Penne With Butternut Squash, Bacon, and Sage
Penne with Butternut Squash, Bacon, and Sage is a delightful and flavorful dish that highlights the sweetness of roasted butternut squash paired with the smoky richness of bacon and the earthy notes of sage. This pasta recipe is perfect for a cozy dinner, showcasing seasonal ingredients intermingled with comforting textures.
| Ingredients | Quantity |
|---|---|
| Penne Pasta | 8 ounces |
| Butternut Squash | 2 cups, diced |
| Bacon | 6 slices, chopped |
| Fresh Sage | 1/4 cup, chopped |
| Olive Oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Chicken Broth | 1 cup |
| Parmesan Cheese | 1 cup, grated |
| Salt | to taste |
| Black Pepper | to taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy, then add minced garlic and fresh sage, cooking for an additional minute.
- Stir in the roasted butternut squash and chicken broth, simmer for a few minutes to combine flavors.
- Add the cooked penne and grated Parmesan cheese to the skillet, tossing everything together until well coated. Season with additional salt and pepper as needed.
- Serve hot, garnished with extra Parmesan if desired, and enjoy your Penne with Butternut Squash, Bacon, and Sage!
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Butternut Squash Ravioli With Bacon Alfredo Sauce
Butternut Squash Ravioli with Bacon Alfredo Sauce is a luxurious pasta dish that combines the richness of creamy Alfredo sauce with the sweet, nutty flavor of butternut squash ravioli. Topped with crispy bacon, this dish makes for a perfect comforting meal that’s both indulgent and satisfying, perfect for cool evenings or special occasions.
| Ingredients | Quantity |
|---|---|
| Butternut Squash Ravioli | 12 ounces |
| Bacon | 6 slices, chopped |
| Heavy Cream | 1 cup |
| Parmesan Cheese | 1 cup, grated |
| Garlic | 2 cloves, minced |
| Olive Oil | 1 tablespoon |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Parsley (for garnish) | 2 tablespoons, chopped |
Cooking Instructions:
- Cook the butternut squash ravioli according to package instructions; drain and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add olive oil and minced garlic, sauté for about a minute.
- Pour in the heavy cream and bring to a simmer, then stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked ravioli to the sauce, gently tossing to coat. Season with salt and pepper to taste.
- Serve hot, topped with crispy bacon and garnished with chopped parsley. Enjoy your Butternut Squash Ravioli with Bacon Alfredo Sauce!
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Pumpkin Spice Butternut Squash Pasta With Bacon
Pumpkin Spice Butternut Squash Pasta with Bacon is a delightful and comforting dish that brings together the warm, aromatic flavors of pumpkin spice and the rich, creamy texture of butternut squash. The addition of crispy bacon adds a savory crunch, making this pasta dish perfect for cozy fall evenings or festive gatherings.
| Ingredients | Quantity |
|---|---|
| Butternut Squash | 2 cups, cubed |
| Pasta (your choice) | 8 ounces |
| Bacon | 6 slices, chopped |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Heavy Cream | 1 cup |
| Pumpkin Spice | 1 teaspoon |
| Salt | to taste |
| Black Pepper | to taste |
| Olive Oil | 1 tablespoon |
| Parmesan Cheese (for serving) | ½ cup, grated |
| Fresh Sage (for garnish) | 2 tablespoons, chopped |
Cooking Instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a skillet, cook the chopped bacon until crispy; remove and drain on paper towels.
- In the same skillet, add olive oil and sauté the diced onion until translucent, then add minced garlic and cook for another minute.
- Add cubed butternut squash and a splash of water; cover and cook until the squash is tender.
- Stir in heavy cream, pumpkin spice, and seasoning; blend until smooth.
- Toss the cooked pasta into the sauce, combining well; serve hot, topped with crispy bacon, grated Parmesan, and chopped sage. Enjoy your Pumpkin Spice Butternut Squash Pasta with Bacon!
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Butternut Squash and Bacon Pesto Pasta
Butternut Squash and Bacon Pesto Pasta is a vibrant and flavorful dish that combines the nutty sweetness of roasted butternut squash with the savory goodness of crispy bacon, all tossed in a fresh basil pesto. This pasta dish is perfect for a quick weeknight dinner or a special occasion, bringing together a delightful mix of textures and tastes that will please everyone at the table.
| Ingredients | Quantity |
|---|---|
| Butternut Squash | 2 cups, diced |
| Pasta (your choice) | 8 ounces |
| Bacon | 6 slices, chopped |
| Basil Pesto | 1 cup |
| Olive Oil | 1 tablespoon |
| Salt | to taste |
| Black Pepper | to taste |
| Parmesan Cheese (for serving) | ½ cup, grated |
| Fresh Basil (for garnish) | 2 tablespoons, chopped |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and black pepper. Roast until tender and caramelized, about 20-25 minutes.
- Cook the pasta according to package instructions; drain and set aside.
- In a skillet, cook the chopped bacon until crispy; remove and drain on paper towels.
- In a large bowl, combine the roasted butternut squash, cooked pasta, and basil pesto. Mix well.
- Serve the pasta hot, topped with crispy bacon, grated Parmesan, and fresh basil. Enjoy your Butternut Squash and Bacon Pesto Pasta!
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Stuffed Shells With Butternut Squash and Bacon Filling
Stuffed Shells With Butternut Squash and Bacon Filling is a comforting and satisfying dish that pairs tender pasta shells with a creamy filling made from roasted butternut squash and crispy bacon. Topped with marinara sauce and cheese, these stuffed shells make for an impressive meal that’s sure to impress family and friends.
| Ingredients | Quantity |
|---|---|
| Jumbo Pasta Shells | 12 shells |
| Butternut Squash (roasted and mashed) | 1 cup |
| Bacon (cooked and crumbled) | 4 slices |
| Ricotta Cheese | 1 cup |
| Parmesan Cheese (grated) | ½ cup |
| Mozzarella Cheese (shredded) | 1 cup |
| Marinara Sauce | 2 cups |
| Olive Oil | 1 tablespoon |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Basil (for garnish) | 2 tablespoons, chopped |
Cooking Instructions:
- Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a bowl, mix the roasted butternut squash, crumbled bacon, ricotta cheese, half of the grated Parmesan, salt, and black pepper until well combined.
- Fill each cooked shell with the butternut squash and bacon mixture and place in a baking dish.
- Pour marinara sauce over the stuffed shells and sprinkle with shredded mozzarella and the remaining Parmesan cheese.
- Drizzle with olive oil and cover the dish with foil. Bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
- Garnish with fresh basil before serving and enjoy your delicious Stuffed Shells With Butternut Squash and Bacon Filling!
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Butternut Squash, Bacon, and Brussels Sprouts Pasta Bake
Butternut Squash, Bacon, and Brussels Sprouts Pasta Bake is a hearty and flavorful dish that combines the nutty sweetness of butternut squash, the savory richness of crispy bacon, and the earthy taste of Brussels sprouts with pasta. Baked to perfection and topped with cheese, this creamy pasta bake makes for a delightful meal any time of the year.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 12 oz |
| Butternut Squash (cubed) | 2 cups |
| Bacon (cooked and crumbled) | 6 slices |
| Brussels Sprouts (halved) | 2 cups |
| Heavy Cream | 1 cup |
| Parmesan Cheese (grated) | ½ cup |
| Mozzarella Cheese (shredded) | 1 cup |
| Olive Oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | to taste |
| Black Pepper | to taste |
| Fresh Thyme (for garnish) | 1 tablespoon |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the Brussels sprouts and garlic until tender, about 5-7 minutes.
- In a large bowl, combine the cooked pasta, butternut squash, Brussels sprouts, crumbled bacon, heavy cream, half of the Parmesan, salt, and black pepper. Mix well.
- Transfer the mixture into a greased baking dish and top with shredded mozzarella and the remaining Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh thyme before serving and enjoy your Butternut Squash, Bacon, and Brussels Sprouts Pasta Bake!
