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Creamy Bacon and Butternut Squash Pasta

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  • Prep 60 min
  • Total 60 min
  • Servings 6
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Rich, savory and slightly sweet, this comforting pasta dish is loaded with roasted butternut squash and bacon, all tied together with deeply caramelized onions.
By Betty Crocker Kitchens
Updated Sep 19, 2017
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Ingredients

  • 1 1/4 lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 slices bacon, chopped
  • 1 large onion, halved and thinly sliced (3 cups)
  • 4 cups uncooked cavatappi pasta (12 oz)
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 cup heavy whipping cream
  • 1/3 cup grated fresh Parmesan cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 425°F. Spray large rimmed pan with cooking spray.
  • 2
    In large bowl, toss squash, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread in pan; roast 25 to 35 minutes, stirring once, until tender and golden brown.
  • 3
    Meanwhile, in 12-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet. Add onion, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high; cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes longer, stirring occasionally, until onions are deep golden brown.
  • 4
    Cook and drain pasta as directed on package.
  • 5
    Add broth and cream to onions in skillet. Increase heat to medium-high; heat to boiling. Continue to cook 6 to 8 minutes, stirring occasionally, until sauce is slightly thickened. Stir in reserved bacon, roasted squash, cooked pasta and Parmesan cheese. Cook 1 to 2 minutes, stirring frequently, until hot. Transfer to serving dishes; garnish with parsley and additional Parmesan cheese, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    It’s always a good idea to reserve a little of the pasta water before you strain the pasta. Then, if the pasta seems too dry when you toss it with the sauce, you can add a tablespoon or two of the water. If the pasta sauce seems too liquidy, simply cook it with the pasta for another minute or two until you achieve the desired consistency.
  • tip 2
    Looking for a time-saver? Precut butternut squash can be found in the produce section of most grocery stores.

Nutrition

550 Calories, 25g Total Fat, 16g Protein, 65g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
580mg
24%
Potassium
470mg
13%
Total Carbohydrate
65g
22%
Dietary Fiber
6g
25%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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