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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.

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 bowl of creamy butternut bacon pasta 

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?A bowl of creamy butternut bacon pasta 

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!a bite of butternut bacon pasta

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Creamy Butternut Bacon Pasta

Prep20 minutes
Cook30 minutes
Total50 minutes
Servings 4 servings
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.

Ingredients 

  • 8 ounces pasta
  • 8 ounces bacon cooked (I used bacon ends and pieces)
  • 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
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Instructions 

  • 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.

Nutrition

Calories: 802kcal, Carbohydrates: 55g, Protein: 23g, Fat: 55g, Saturated Fat: 26g, Cholesterol: 132mg, Sodium: 1318mg, Potassium: 681mg, Fiber: 4g, Sugar: 4g, Vitamin A: 10036IU, Vitamin C: 24mg, Calcium: 148mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

 

Hi! I’m Krissy.

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2 Comments

    1. Yep! Goat cheese is creamy, so if you use a different cheese you may want to make a milk based sauce and melt the cheese in. -Krissy