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Roasted Butternut Squash Pasta

Roasted Butternut Squash Pasta

Roasted butternut squash made into a creamy sauce with bacon served over pasta
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Prep Time 2 hours 33 minutes
Cook Time 3 hours 30 minutes
Course Dinner
Cuisine American, Italian
Servings 6

Ingredients
  

  • 2 Large Butternut Squash halved and seeded
  • 6 Whole Garlic Cloves
  • ¼ cup Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 lb Bacon cut into ½-inch piece
  • 1 Yellow Onion diced
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese shredded, plus more for garnish
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Red Pepper Flakes
  • 1½ lb Long Pasta linguini, fettuccini, spaghetti

Instructions
 

  • Preheat oven to 300degF.
  • Line halved butternut squash out on parchment paper covered baking sheet. Drizzle evenly with oil. Place a whole garlic clove in whole of each squash. Sprinkle with salt and pepper. Place in oven and let roast for 3 hours (or until fork tender)
  • Remove from oven and let cool while cooking bacon.
  • Start water boiling for pasta.
  • In a large sauce pan over medium high heat, add bacon and onions. Cook until crispy. Remove half of bacon mixture from pan, reserve bacon grease in pan.
  • Remove squash from skin and transfer to large mixing bowl. Add cream, oregano, basil, and red pepper flake. Carefully blitz with immersion blender until smooth (food processer or blender will work too).
  • Add squash mixture to pan with bacon. Add broth and parmesan cheese. Stir to combine. Reduce heat to medium low and let simmer while pasta cooks.
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and return to pot away from heat. Add sauce to pasta and toss to coat.
  • Serve with a portion of bacon and sprinkle of parmesan cheese, if desired.
Keyword bacon, butternut squash, Garlic, heavy cream, Parmesan, parmesan cheese, Pasta, pasta dishes, roasted butternut squash, roasted garlic
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