Recipe: Pasta with Squash and Bacon

Pasta with Squash and Bacon, Courtesy:
Pasta with Squash and Bacon, Courtesy:

Everything is better with bacon – why not pasta?

4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
1 medium onion, diced
1 clove garlic, smashed with the flat side of a large knife
1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
Salt and freshly ground pepper
1 1/2 cups low-sodium canned chicken broth
1/2 pound corkscrew-shape pasta, such as fusilli or rotini
1/4 cup finely grated Parmesan cheese


  1. Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes.
  2. Using a slotted spoon, transfer bacon to paper towels to drain.
  3. Pour off all but 1 tablespoon fat from skillet.
  4. Add onion, and cook until just softened, 3 to 5 minutes.
  5. Add garlic, and cook until softened, 2 to 3 minutes.
  6. Stir in squash; season with salt and pepper.
  7. Add broth, and bring to boil.
  8. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic.
  9. Use a potato masher or whisk to mash squash in skillet.
  10. Meanwhile, bring a large pot of water to a boil; add salt.
  11. Add pasta, and cook according to package instructions; drain.
  12. Stir pasta and bacon into squash mixture.
  13. Sprinkle with cheese.

Food Mingle Blog Alternatives and Substitutions:

  • Next time, I will add more cheese and more garlic to amp up the flavor.
  • Instead of bacon, you can substitute ham or pancetta.

Yield: 4 servings





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