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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
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Make With
Progresso Broth
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-
Heat oven to 425°F. Spray large rimmed pan with cooking spray.
-
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.
-
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.
-
Cook and drain pasta as directed on package.
-
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.
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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
- 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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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Creamy Bacon and Butternut Squash Pasta","introduction":"Rich, savory and slightly sweet, this comforting pasta dish is loaded with roasted butternut squash and bacon, all tied together with deeply caramelized onions.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/kwKs0CN7T0KLu9CrKj0oVw_webp_base.webp?v=963ac149\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/kwKs0CN7T0KLu9CrKj0oVw_webp_base.webp?v=963ac149\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/kwKs0CN7T0KLu9CrKj0oVw_webp_base.webp?v=963ac149\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Creamy Bacon and Butternut Squash Pasta"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Sep 19, 2017"}},"ingredientGroups":[{"ingredients":[{"quantity":"1 1/4","description":"lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups) "},{"quantity":"2","description":"tablespoons olive oil"},{"quantity":"1/2","description":"teaspoon salt "},{"quantity":"1/2","description":"teaspoon pepper"},{"quantity":"6","description":"slices bacon, chopped "},{"quantity":"1","description":"large onion, halved and thinly sliced (3 cups)"},{"quantity":"4","description":"cups uncooked cavatappi pasta (12 oz)"},{"quantity":"1","description":"cup Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"1","description":"cup heavy whipping cream"},{"quantity":"1/3","description":"cup grated fresh Parmesan cheese"},{"quantity":"2","description":"tablespoons chopped fresh Italian (flat-leaf) parsley"}]}],"steps":[{"description":"Heat oven to 425°F. Spray large rimmed pan with cooking spray."},{"description":"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."},{"description":"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."},{"description":"Cook and drain pasta as directed on package."},{"description":"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. 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