Creamy Butternut Squash Pasta: Your Ultimate Fall Comfort Food

Indulge in the rich, comforting flavors of autumn with this exquisite Butternut Squash Pasta. Featuring tender roasted butternut squash, irresistibly crispy bacon, and fragrant fresh thyme, this dish transcends ordinary pasta, delivering true perfection in every bite.

Discover the Magic of Butternut Squash Pasta

This Butternut Squash Pasta recipe holds a special place in my heart, inspired by a beloved seasonal dish from a restaurant where I once worked. That original creation featured perfectly roasted butternut squash, delicately infused with thyme, all enveloped in a sumptuously creamy sauce. It was, without a doubt, one of our most celebrated autumn offerings, always met with rave reviews.

My rendition captures the essence of that unforgettable dish, elevating it with thoughtful details and techniques. Imagine al dente fettuccine coated in a velvety, rich sauce, punctuated by sweet, caramelized roasted squash and the irresistible crunch of crispy bacon. It’s a symphony of textures and flavors – simple yet profoundly delicious. This recipe isn’t just a meal; it’s an experience, bringing the cozy warmth and vibrant tastes of fall directly to your dinner table.

Why This Butternut Squash Pasta Will Become Your Go-To Fall Recipe

• **Seasonal Perfection:** Butternut squash is at its peak in fall, offering unparalleled sweetness and texture.
• **Unforgettable Flavor:** The combination of sweet squash, salty bacon, aromatic thyme, and rich cream creates a balanced and deeply satisfying taste profile.
• **Comforting & Cozy:** This pasta dish is the epitome of comfort food, perfect for chilly evenings or a relaxed weekend meal.
• **Impressively Easy:** Despite its gourmet taste, this recipe is straightforward to follow, making it accessible for home cooks of all skill levels.
• **Versatile Appeal:** Great as a standalone vegetarian meal (omit bacon), or elevated with your favorite protein.

Essential Ingredients for Perfect Butternut Squash Pasta

Crafting the best Butternut Squash Pasta starts with selecting the right ingredients. Each component plays a vital role in achieving that rich, balanced flavor and irresistible texture:

• Butternut Squash: The star of our dish! Choose a firm squash with smooth, unblemished skin and a deep beige color. When roasted, it develops a sweet, nutty flavor and a tender, creamy texture that’s fundamental to this pasta. Look for a squash that feels heavy for its size, indicating good moisture content.
• Olive Oil: Used for roasting the squash, it helps achieve that beautiful golden-brown caramelization and infuses a subtle fruity note. Extra virgin olive oil is ideal for its flavor.
• Thyme & Italian Seasoning: These herbs are key to seasoning the butternut squash, bringing out its natural sweetness with earthy and aromatic notes. Dried thyme is used for roasting, while fresh thyme provides a vibrant finish.
• Bacon: Thick-cut bacon is a must here. Its robust flavor and crisp texture offer a delightful contrast to the creamy pasta. More importantly, it renders just the right amount of savory drippings, which form the flavorful base of our sauce. For easier dicing, a trick is to freeze the bacon for 15-20 minutes before cutting.
• Unsalted Butter: Starting our sauce with unsalted butter allows you to precisely control the overall saltiness of the dish. It adds richness and a foundational layer of flavor.
• Shallots & Garlic: These aromatic powerhouses build the savory base of our creamy sauce. Shallots offer a milder, sweeter onion flavor than regular onions, complementing the squash beautifully, though they are optional if you prefer a simpler garlic-focused sauce. Freshly minced garlic is always best for maximum impact.
• Chicken Broth: Opt for low-sodium chicken broth to prevent the dish from becoming overly salty, especially since bacon and Parmesan cheese contribute their own saltiness. It’s essential for deglazing the pan and adding depth to the sauce.
• Heavy Cream: This is where the sauce gets its luxurious, velvety texture. Do not substitute with lighter creams or milk; the high-fat content of heavy cream is crucial for thickening and creating the desired richness without curdling.
• Parmesan Cheese: Freshly grated Parmesan cheese is non-negotiable! Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly, resulting in a gritty sauce. Grate your own for a silky-smooth, nutty, and salty finish.
• Fresh Baby Spinach: A handful of baby spinach adds a beautiful pop of color, a touch of freshness, and a subtle earthy note. It wilts quickly into the warm sauce, blending seamlessly without overpowering other flavors.
• Fresh Thyme: Used as a garnish, fresh thyme provides a burst of aromatic flavor and a lovely visual appeal. To prep, simply hold the top of the stem and gently slide your fingers down to remove the leaves.

Mastering Butternut Squash Preparation

Butternut squash might seem intimidating to prepare, but with a few simple steps, you’ll be dicing like a pro. Choosing the right squash and prepping it properly ensures the best flavor and texture for your pasta.

Selecting and Storing Your Butternut Squash

When selecting your butternut squash, look for one with smooth, unblemished beige skin. It should feel notably heavy for its size, which indicates a good moisture content and rich flavor. Avoid squash with soft spots, green patches (which mean it’s unripe), or any visible damage. Once home, store whole, unpeeled butternut squash in a cool, dark, dry place, like a pantry, where it can last for several weeks. If you’ve already peeled and chopped your squash, store it in an airtight container in the refrigerator for up to 3-4 days.

Step-by-Step Guide to Preparing Butternut Squash for Roasting

Here’s how to safely and efficiently prepare the squash for your Butternut Squash Pasta:

1. Rinse and Peel: Begin by rinsing the squash under cool water. Then, using a sharp vegetable peeler or a sturdy knife, carefully peel off the tough outer skin. Make sure to remove all traces of the green-white layer underneath.
2. Trim the Ends: Place the squash on a stable cutting board. With a sharp chef’s knife, carefully slice off about an inch from both the top (stem end) and the bottom (blossom end) of the squash. This creates flat surfaces, making it safer to handle.
3. Halve and Divide: Slice the squash in half horizontally where the neck meets the bulbous base. Then, halve each of these two pieces lengthwise, creating four total sections.
4. Scoop Out Seeds: Using a spoon, scoop out the seeds and stringy pulp from the bulbous sections. You can discard these or roast the seeds separately for a delicious snack!
5. Dice Uniformly: Cut the squash halves into 1/2-inch cubes. Uniform sizing is crucial here; it ensures that all pieces roast evenly and become perfectly tender and slightly caramelized at the same time. Aim for consistent cubes to avoid some pieces being undercooked while others are burnt.

Step-by-Step: Crafting Your Delicious Butternut Squash Pasta

Bringing all these delightful components together is a straightforward process. Follow these steps for a perfectly harmonious and incredibly flavorful Butternut Squash Pasta:

1. Roast the Squash to Perfection: In a large bowl, toss your cubed butternut squash with olive oil, dried thyme, Italian seasoning, salt, and pepper until evenly coated. Spread the seasoned squash in a single layer on a large sheet pan – avoid overcrowding to ensure it roasts rather than steams. Roast in a preheated oven at 425°F (220°C) for 30-35 minutes, flipping the squash halfway through. The goal is tender, slightly caramelized cubes with beautifully crisped edges.
2. Cook the Pasta Al Dente: While the squash roasts, bring a large pot of heavily salted water to a rolling boil. Add your fettuccine and cook according to package directions, but reduce the cooking time by about 1.5 to 2 minutes. This ensures the pasta remains al dente and can finish cooking in the sauce without becoming mushy. Before draining, make sure to reserve at least 1 cup of the starchy pasta water – it’s crucial for achieving that perfect creamy sauce!
3. Crisp the Bacon: In a large, heavy-bottomed pan or Dutch oven, cook the diced thick-cut bacon over medium-high heat until it’s wonderfully crispy and golden brown. Use a slotted spoon to transfer the crispy bacon pieces to a plate lined with paper towels, allowing excess fat to drain. Crucially, leave about 1-2 tablespoons of the flavorful bacon drippings in the pan to form the base of your sauce.
4. Build the Irresistible Cream Sauce: Reduce the heat to medium. Add unsalted butter to the pan with the bacon drippings. Once melted, add the thinly sliced shallots (if using) and minced garlic, along with a tiny pinch of salt and pepper. Sauté for 1-2 minutes until fragrant and lightly golden. Pour in 1/2 cup of chicken broth, allowing it to sizzle and deglaze the pan – scrape up any browned bits from the bottom, as these add immense flavor. Once mostly evaporated, add the remaining 1/2 cup of broth.
5. Thicken and Enhance: Stir in the heavy cream and freshly grated Parmesan cheese. Bring the sauce to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 3-5 minutes, allowing it to slightly thicken and reduce. It should become rich and coats the back of a spoon.
6. Combine & Toss for Creaminess: Add the fresh baby spinach and the partially cooked fettuccine directly into the cream sauce. Using tongs, toss everything together vigorously until the spinach wilts down completely and the sauce thickens, beautifully coating every strand of pasta. If the sauce becomes too thick, gradually add small splashes of the reserved pasta water until it reaches your desired consistency. Finally, gently fold in the roasted butternut squash and about three-quarters of the crispy bacon. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve Immediately: This Butternut Squash Pasta is best enjoyed fresh, right after tossing! Ladle generous portions into serving bowls. Garnish each plate with the remaining crispy bacon pieces, a touch more freshly grated Parmesan cheese, and a sprinkle of fresh thyme leaves for an aromatic flourish. Enjoy!

The Art of Emulsifying Butternut Squash Pasta for Ultimate Creaminess

Emulsifying is the secret to a truly restaurant-quality, creamy pasta sauce. When you toss the pasta, sauce, and a splash of reserved starchy pasta water together, you’re not just mixing ingredients; you’re creating a stable emulsion. The starches released from the pasta into the cooking water act as a binding agent, helping the fat in the cream and butter blend seamlessly with the liquid. This process creates a luxurious, velvety sauce that clings beautifully to every strand of fettuccine, making it rich, flavorful, and incredibly satisfying. It’s the difference between a good pasta dish and an exceptional one!

Expert Tips for Butternut Squash Pasta Perfection

Achieving a truly exceptional Butternut Squash Pasta involves a few key techniques. Keep these tips in mind to elevate your dish from good to absolutely amazing:

• Generously Salt the Pasta Water: This is your absolute best – and only – opportunity to season the pasta itself. Pasta water should taste like the ocean! A good rule of thumb is 1-2 tablespoons of salt per gallon of water. Don’t worry, most of this salt will go down the drain, but it ensures the pasta absorbs flavor from within, rather than just relying on the sauce.
• Adjust the Sauce with Reserved Pasta Water: The beauty of a perfectly emulsified sauce is its flexibility. If you find your pasta soaking up too much sauce and becoming too thick, don’t panic! Slowly add a splash or two of the reserved starchy pasta water, stirring until the sauce loosens and reaches your desired silky consistency. The starch helps bind the sauce without thinning out the flavor.
• Measure Your Pasta Accurately: This recipe calls for 10 ounces of fettuccine, not an entire 16-ounce package. Using the correct amount ensures a perfect pasta-to-sauce ratio, preventing the dish from becoming dry or overwhelmed by too much pasta. Save the remaining pasta for another delicious meal!
• Don’t Overcrowd the Roasting Pan: For the best roasted butternut squash, ensure the cubes are spread in a single layer on your sheet pan, with a little space between each piece. Overcrowding will cause the squash to steam rather than roast, resulting in soggy, bland pieces instead of beautifully caramelized, tender ones. Use two sheet pans if necessary.
• Achieve Crispy Bacon: Patience is key when cooking bacon. Cook it slowly over medium-high heat, allowing the fat to render gradually and the bacon to become perfectly crisp. Don’t rush this step, as it’s essential for both the crispy texture and the flavorful drippings that enhance the sauce.
• Serve Immediately: Like most cream-based pasta dishes, this Butternut Squash Pasta is at its absolute best the moment it’s tossed and served. The pasta is perfectly coated, the sauce is creamy, and the bacon is still crisp. While leftovers are tasty, the texture and freshness are unparalleled right off the stove.

Butternut Squash Pasta

By Chelsea Lords

This creamy Butternut Squash Pasta is pure comfort food! Enjoy fettuccine coated in a rich sauce with tender roasted butternut squash, crispy bacon, and fresh thyme.

Prep Time: 15 minutes

Cook Time: 15 minutes

Roasting Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Equipment

• Large sheet pan (15″ x 21″)
• Large pan (or Dutch oven)

Ingredients

Squash

• 6 cups cubed butternut squash (approx. 1 medium squash)
• 1-1/2 tablespoons olive oil
• 1/4 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Pasta

• 10 ounces fettuccine (not the whole box, plus reserved pasta water)
• 6 ounces thick-sliced bacon (4 slices thick-cut bacon or 6 slices regular bacon for enough drippings)
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced shallots (optional, but recommended for flavor)
• 1 tablespoon minced garlic (about 3 cloves)
• 1 cup reduced-sodium chicken broth
• 1-1/4 cups heavy cream
• 3/4 cup Parmesan cheese (freshly grated for best melt and flavor)
• 4 cups baby spinach (lightly packed)
• Fresh thyme (optional, for garnish)

Instructions

1. Roast Squash: Preheat oven to 425°F (220°C). In a large bowl, toss the 1/2-inch cubed squash with olive oil, dried thyme, Italian seasoning, salt, and pepper. Spread evenly in a single layer on a large sheet pan. Roast for 30–35 minutes, or until crisp-tender and slightly caramelized, flipping every 10 minutes. Adjust roasting time if pieces are larger or pan is crowded. Remove and set aside.
2. Cook Pasta: Bring 12 cups of water to a rolling boil in a large pot. Add 2 teaspoons of salt and the fettuccine. Cook according to package instructions, subtracting 1-1/2 minutes from the recommended cooking time (to ensure al dente). Before draining, use a mug to remove about 1 cup of the starchy pasta water; set aside. Drain the pasta and keep it nearby.
3. Cook Bacon: Dice the thick-sliced bacon. Cook in a large heavy-bottomed pan or Dutch oven over medium-high heat until crispy. Using a slotted spoon, remove the bacon onto a plate lined with paper towels to drain. Leave approximately 1-2 tablespoons of bacon drippings in the pan.
4. Build Sauce Base: Reduce the heat to medium. Add the unsalted butter to the pan with the bacon drippings. Once melted, add the sliced shallots (if using) and minced garlic, along with a tiny pinch of salt and pepper. Cook for 1–2 minutes until golden and fragrant. Pour in 1/2 cup of chicken broth; it should sizzle. Scrape up any browned bits from the bottom of the pan to deglaze. Once this 1/2 cup is mostly evaporated, add in the remaining 1/2 cup of broth and stir.
5. Simmer Cream Sauce: Stir in the heavy cream and freshly grated Parmesan cheese. Bring the sauce to a gentle simmer over medium heat, stirring occasionally, for 3–5 minutes or until it thickens and slightly reduces.
6. Combine All: Add the baby spinach and the partially cooked pasta to the cream sauce. Use tongs to toss everything vigorously into the sauce until the spinach wilts down and the sauce thickens, nicely coating the pasta. If the sauce becomes too thick, slowly add in small amounts of the reserved pasta water until the desired consistency is reached. Once sufficiently tossed, gently fold in the roasted butternut squash and three-quarters of the crispy bacon. Taste and add more salt or pepper if needed.
7. Serve: Serve immediately in individual bowls. Top each serving with the remaining crispy bacon pieces, a touch more freshly grated Parmesan, and a sprinkle of fresh thyme (if using). Enjoy right away for the best experience!

Recipe Notes

1. Bacon Choice: To ensure enough flavorful drippings and crispy bits, use 4 slices of thick-sliced bacon. If you only have regular-sliced bacon, you’ll need about 6 slices to get the desired amount of rendered fat and crispiness. Freezing bacon for 15-20 minutes before dicing makes it much easier to cut into small, even pieces.
2. Freshly Grated Parmesan: For the smoothest, creamiest sauce, it is highly recommended to grab a block of Parmesan cheese and grate it yourself using the small holes of a box grater. Pre-shredded varieties often contain anti-caking agents that can make your sauce gritty and prevent proper melting.
3. Spinach Preparation: While chopping the baby spinach isn’t strictly necessary, it does integrate better and more evenly into the dish. A quick run with a chef’s knife through a large pile of spinach will do the trick, helping it wilt faster and blend seamlessly into the sauce.
4. Fresh Thyme Enhancement: Fresh thyme adds a wonderful burst of autumnal flavor and aromatic freshness to this pasta, making it truly special. It’s optional, but highly recommended for an elevated taste experience.
5. Storage: This pasta dish is truly best enjoyed the minute the sauce is emulsified and everything is combined. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, the sauce will likely thicken; add a splash of heavy cream, milk, or chicken broth as you warm it up on the stovetop or in the microwave to loosen the sauce again. Due to the dairy content, this dish is not suitable for freezing, as the texture of the sauce will be compromised upon thawing.

Nutrition

Serving: 1 serving | Calories: 843kcal | Carbohydrates: 100g | Protein: 34g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1113mg | Potassium: 1686mg | Fiber: 11g | Sugar: 12g | Vitamin A: 38622IU | Vitamin C: 82mg | Calcium: 761mg | Iron: 5mg

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