CREAMY BACON AND BUTTERNUT SQUASH PASTA
Rich, savory and slightly sweet, this comforting pasta dish is loaded with roasted butternut squash and bacon, all tied together with deeply caramelized onions.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 550, Carbohydrate 65 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 6 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 7 g, TransFat 1/2 g
BUTTERNUT SQUASH PASTA WITH BACON AND PARMESAN
In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that's flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don't have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.
Provided by Yossy Arefi
Categories pastas, vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat to 375 degrees.
- Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.
- While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.
- After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.
- Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don't have to be super golden brown, but a little color is nice.)
- Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.
- When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.
- Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.
- Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.
BUTTERNUT SQUASH AND BACON ONE-POT PASTA
Provided by Serena Ball
Categories main-dish
Time 50m
Yield 6 to 7 servings
Number Of Ingredients 10
Steps:
- Using a fork, poke a few holes in skin of squash. Place the entire squash in the microwave and cook on high power for 5 minutes. Remove squash using a towel or oven mitts and allow to cool for a few minutes. Place squash on cutting board and hold warm squash with an oven mitt (or latex dishwashing glove) and slice squash in half; scoop out seeds.
- Place one squash half face down on a microwave-safe plate and microwave on high-power, 3 to 5 minutes. Reserve second squash half for another use.
- Scoop cooked squash flesh out of shell and place in a blender or food processor and blend with about 3 tablespoons water until smooth; set aside. Makes about 11/2 cups puree.
- In a large pot, cook penne according to directions on the regular pasta box (as it takes a little longer to cook than whole grain pasta). Drain pasta, reserving about 1/2 cup pasta water.
- In the same large pot, cook the bacon over medium-high heat until browned. Remove bacon to a paper towel-lined plate, reserving bacon fat (about 1 tablespoon) in the pot.
- Over medium heat, whisk the flour into the bacon fat. Slowly whisk in the warm milk and cook, stirring, until the mixture begins to bubble. Continue to cook, stirring constantly, until mixture is thick, about 2 minutes. Reduce heat to low and stir in reserved squash puree; cook until warm, about 2 minutes. Stir in cheese, thyme, salt, pepper and 1 to 2 tablespoons pasta water if sauce seems too thick. Add pasta and reserved bacon and toss gently. Serve with additional shredded cheese if desired.
Nutrition Facts : Calories 285 calorie, Fat 6 grams, SaturatedFat 2 grams, Sodium 336 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 12 grams, Sugar 4 grams
ROASTED BUTTERNUT SQUASH AND BACON PASTA
From Cooking Light. Per serving: 469 calories, 14.4 g fat, 22.1 g protein, 66.6 g carb, 6.8 g fiber, 40 mg cholesterol.
Provided by ratherbeswimmin
Categories Penne
Time 2h5m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together 1/4 teaspoon salt, rosemary, and pepper.
- Lay the squash out on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture.
- Bake in a 425° oven for 45 minutes or until tender and lightly browned.
- Remove squash from oven and increase oven temp to 450°.
- Cook bacon in a large nonstick skillet over medium heat until crisp.
- Remove bacon from pan; discard all but 1 1/2 teaspoons drippings in skillet; crumble bacon and set aside.
- Increase heat to medium-high; add shallots to skillet; stir/saute for 8 minutes or until tender.
- Combine squash, bacon, and shallots; set aside.
- Prepare pasta by following the package directions; drain well.
- Combine flour and 1/2 teaspoon salt in a dutch oven over medium-high heat.
- Gradually add in milk, stirring constantly using a whisk; bring to a boil.
- Cook 1 minute or until slightly thick, stirring constantly.
- Remove pan from heat; add in provolone cheese; stir until cheese melts.
- Add pasta to cheese mixture; toss well to combine.
- Spoon pasta mixture into an 11x7 inch baking dish that has been coated with cooking spray; top with squash mixture.
- Sprinkle parmesan cheese evenly over the top.
- Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Nutrition Facts : Calories 493.3, Fat 21.5, SaturatedFat 9.4, Cholesterol 41.9, Sodium 879.5, Carbohydrate 59.2, Fiber 6.9, Sugar 4.5, Protein 18.1
ROASTED BUTTERNUT SQUASH PASTA WITH BACON AND CRISPY SAGE
This pasta is like a fall-inspired carbonara but without the egg base. Instead the dish gets richness from goat cheese and a touch of cream. Sweet roasted butternut squash, fried sage leaves and crisp bacon round out this decadent, creamy pasta.
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Place the squash on a rimmed baking sheet and drizzle liberally with oil and season with salt and pepper. Roast for 10 minutes. Remove from the oven, toss and roast until soft and golden brown, 10 to 15 minutes longer.
- Place the diced bacon in a medium nonstick skillet and place over medium heat. Cook until crispy and golden, 12 to 15 minutes. Remove the bacon with a slotted spoon and place in a medium bowl lined with a paper towel.
- Add the pasta and a generous amount of salt to the boiling water and cook according to the package directions until al dente. Drain, reserving 3/4 cup of the cooking water.
- Add the sage leaves to the rendered bacon fat in the skillet, return to medium heat, and fry until the leaves are crispy, about 1 minute. Transfer the leaves to a small plate lined with a paper towel. Reserve 1 tablespoon of the bacon fat.
- Place a large nonstick skillet over medium-low heat. Add the reserved bacon fat and the garlic. Cook, stirring, until fragrant, about 1 minute. Add the goat cheese and cook, stirring, 1 minute. Whisk in the cream, Parmesan, mustard, nutmeg, cayenne and black pepper to taste. Keep warm on low heat.
- Once the pasta is drained, add it to the skillet along with 1/2 cup of the reserved cooking water. Toss to coat, then add the squash and bacon. Crumble in half of the fried sage leaves. Toss and add more salt to taste. If the mixture looks dry, add some of the remaining cooking water. Scrape the pasta into a serving bowl and top with the remaining whole sage leaves, a sprinkle of black pepper and some Parmesan.
BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese. From weightwatchers.com - 5 Points
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
- Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
- Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
- In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
- Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.
Nutrition Facts : Calories 268.1, Fat 5.6, SaturatedFat 1.9, Cholesterol 9.2, Sodium 293.8, Carbohydrate 45.8, Fiber 5.3, Sugar 1.8, Protein 12.7
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- Place the chopped bacon in a large saute pan and bring over medium heat. Cook, stirring occasionally, until the bacon is crisp. Using a slotted spoon, transfer the bacon to a stack of paper towels to drain. Discard the bacon grease and wipe the pan clean.
- Add the olive oil to the saute pan and bring over medium-high heat. Once the oil is hot, add the sliced sage and toss in the oil. Cook for 1 minute and then use a slotted spoon to remove the sage to the paper towels to drain. Add the onion and squash to the oil in the pan and sprinkle with salt and pepper. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic, stir and cook for another minute until the garlic is fragrant. Add the broth to the pan and bring the contents to a boil. Cover the pan and reduce the heat to a simmer for 15-20 minutes until the squash is tender.
- While the squash is cooking, bring a separate pot of water to a boil and cook the linguine according to package instructions until al dente. *Remove one cup of the cooking liquid and set aside before draining the pasta*
- When the squash is tender, allow it to cool for a couple minutes and then transfer the contents of the pan to a blender. Puree in the blender until smooth and combined. Add salt and/or pepper to taste if needed.
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