This Creamy Butternut Bacon Pasta combines roasted butternut squash with goat cheese, bacon, and pasta to create a rich and delicious meal perfect for fall.
A little while back I had picked up a butternut squash at the farmers market with no idea what to do with it. There’s one thing I do know, however – I despise cutting or peeling any kind of raw and hard squash or pumpkin. So what did I do? I threw the whole damn thing right in the hot oven. When it was soft enough to cut in half without the potential of me chopping my thumb right off, I did, and I scooped the seeds out and rubbed the flesh with oil too. Then, right back in the oven to continue roasting. When it was done, I had the most wonderful roasted butternut squash puree. What to make?
Pasta with bacon, goat cheese and heavy cream, of course! I threw some spinach in for color and the final dish was quite delicious! It was super rich and creamy – definitely a hardy fall dinner. So go ahead and cook up that squash that’s been sitting on your counter for weeks!
Creamy Butternut Bacon Pasta
- 8 ounces pasta
- 8 ounces bacon ends and pieces cooked
- 1 tablespoon olive oil or bacon grease
- 1 large shallot minced
- 2 cloves garlic
- 1 cup chicken broth
- 4 ounces goat cheese
- 1 cup heavy cream
- 2 cups fresh spinach
- 2 cups roasted butternut squash mashed
- 1 teaspoon salt
Cook pasta in salted boiling water. Drain and set aside.
Meanwhile, in large stockpot over medium high heat, cook shallot in oil until golden brown, stirring occasionally. Add garlic, stir, and cook for another 1-2 minutes.
Add chicken broth and scrape the bottom of the pan, releasing anything that has stuck to the bottom. Bring to a boil, then reduce heat to low.
Add goat cheese, heavy cream, spinach, squash, and cooked bacon. Stir to combine and cook until heated through. Toss in cooked pasta and stir to combine.
Add salt and pepper, as desired. Serve hot.