Butternut Squash Pasta from the Pot

This Butternut Squash Pasta tastes restaurant-worthy but is surprisingly straightforward to make! Creamy, rich, and loaded with tender squash, crispy bacon & fresh thyme.

author’s note

Straight From The Restaurant Menu To My Kitchen!

Years ago, when I worked at a restaurant, we had a seasonal Butternut Squash Pasta that I absolutely loved. It was one of our most popular fall dishes along with the butternut squash soup, and I always looked forward to seeing it back on the menu.

It had tender roasted squash, a rich cream sauce, and just enough thyme to give it that reliable fall flavor. I loved how the sweetness of the squash worked with the savory sauce!

Of course, I eventually had to make my own version at home.

I kept the roasted squash and creamy pasta but added crispy bacon, plenty of Parmesan, and fresh spinach. And I have to say, I might love this version even more!

Butternut squash pasta ingredients

Ingredient	My tips & swaps
Butternut squash	Cut into 1/2-inch cubes so it roasts evenly. Pre-cut squash is a great shortcut!
Fettuccine	This recipe uses 10 ounces of fettuccine, not the whole 16-ounce box!
Bacon	Thick-cut is a reliable. It gets crispy and leaves flavorful drippings for the sauce.
Shallots & garlic	Shallots add a mild sweetness, but you can leave them out. Don’t skip the garlic!
Heavy cream	Creates the rich, thick sauce. Half-and-half won’t thicken quite the same way.
Parmesan	Grate it fresh from a block. It melts so much better than pre-shredded.
Baby spinach	Adds color and wilts right into the sauce.
Fresh thyme	One of a reliable finishing touches! It pairs so well with the squash and bacon.

How To Make Butternut Squash Pasta

1. Roast Squash: Toss squash with oil and seasoning. Roast, flipping halfway.
2. Cook Pasta: Boil pasta, save some water, and drain.
3. Cook Bacon: Cook bacon until crispy. Remove bacon, leave some grease.
4. Make Sauce: Add butter, garlic, broth, cream, and Parmesan. Simmer until thick.
5. Mix: Add spinach, pasta, squash, and most bacon to the sauce.
6. Serve: Top with leftover bacon and Parmesan. Enjoy!

Emulsifying Butternut Squash Pasta

Tossing pasta, sauce, and pasta water creates a smooth, creamy sauce. The starchy pasta water blends with the Alfredo, making it rich and flavorful.

chelsea’s recipe tips

Butternut Squash Pasta Tips

• Salt the pasta water: This is your only chance to season the pasta.
• Adjust the sauce: If the pasta soaks up too much sauce, add a bit of reserved pasta water until it’s just right.

• Quick Tip

  To remember pasta water, place a measuring cup in the colander before draining. You’ll see it and scoop out what you need! [/quick

Storage

This butternut squash pasta is best enjoyed fresh. For leftovers, add a splash of cream when reheating to loosen the sauce. Avoid freezing.

More Ways To Use Butternut Squash:

Soups And Stews

Butternut Squash Chili

Dinner

Butternut Squash Tacos

Dinner

Chicken and Butternut Squash

Dinner

Butternut Squash Bowls

Ingredients

• 6 cups cubed butternut squash
• 1-1/2 tablespoons olive oil
• 1/4 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 ounces fettuccine (not the whole box, plus pasta water)
• 6 ounces thick-sliced bacon (see note 1)
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots (skippable)
• 1 tablespoon minced garlic
• 1 cup reduced-sodium chicken broth
• 1-1/4 cups heavy cream
• 3/4 cup Parmesan cheese (freshly grated, see note 2)
• 4 cups baby spinach (lightly packed, see note 3)
• fresh thyme (skippable, see note 4)

Method

1. Heat oven to 425°F. Cut the squash into 1/2-inch cubes. On a large sheet pan, add the squash, oil, dried thyme, Italian seasoning, salt, and pepper. Toss well and space out the cubes on the sheet pan. Roast for 30–35 minutes or until crisp tender, flipping every 10 minutes. If they are too closely spaced or cut too large, this will take 5–10 minutes longer. Remove and keep nearby.
2. Bring 12 cups water to a boil. Add 2 teaspoons salt and the pasta. Cook according to package instructions minus 1-1/2 minutes. Use a mug to remove a big scoop of pasta water, then drain the pasta and set it aside.
3. Dice the bacon and cook over medium-a hot burner in a large heavy-bottom pan until crisp. Use a slotted spoon to remove the bacon onto a plate lined with paper towels. Leave the drippings in the pan.
4. Reduce heat to medium. Add the butter to the pan. Once melted, add shallots, garlic, and a tiny pinch of salt and pepper. Cook until the edges turn golden, about 1–2 minutes. Pour in 1/2 cup of chicken broth; it should sizzle and boil. Scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup and stir.
5. Add in heavy cream and Parmesan cheese. Simmer over a medium burner, stirring occasionally, for 3–5 minutes or until it thickens and slightly reduces.
6. Add the spinach and pasta and use tongs to toss into the cream sauce until the spinach cooks down and the sauce thickens and nicely coats the pasta. If the sauce is too thick, slowly add in the reserved pasta water. Once sufficiently tossed, add in the roasted squash and 3/4 of the bacon. Gently toss to coat. Taste and add more salt if needed.
7. serve while it is hot. Top individual plates with remaining bacon pieces, a touch more Parmesan, and fresh thyme. Enjoy immediately! Pasta is best enjoyed right after being tossed!