Creamy cheesy butternut squash pasta
Creamy Cheesy Butternut Squash Pasta is the perfect fall family-friendly weeknight meal that highlights the subtle flavors of butternut squash! A simple sauce is made from butternut squash, heavy cream, and parmesan cheese. It is flavored with thyme and sage and then tossed with perfectly al dente linguine. Top with fresh greens and crispy bacon and you have the perfect dinner recipe!
This creamy cheesy butternut squash pasta is one of my favorite dishes to serve during the end of summer and fall months. It is a great way to use up butternut squash if you tend to have a stockpile of it. You can jar it up and set it aside for a rainy/snowy day. It's especially perfect on those days that you just do not feel like cooking. The bacon adds some smokiness to the sauce and adds some nice crunch. The fresh greens add some earthiness that this dish craves, and the parmesan cheese adds the perfect salty creaminess.
This creamy cheesy butternut squash pasta is a must-make this fall. Pair it with a brown ale. It will really highlight the smokiness from the bacon and earthiness from the butternut squash. I hope you guys enjoy my take on butternut squash pasta! Enjoy!
- 3 cups cubed butternut squash, fresh or frozen
- 6 strips of bacon, chopped
- 2 tablespoons unsalted butter
- 1/2 cup diced yellow onion
- 5 cloves of garlic, finely minced
- 1 tablespoon chopped thyme
- 1 teaspoon chopped sage
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon hungarian paprika
- 12 ounces fully-cooked linguine pasta
- salt and black pepper
- 2 cups fresh arugula
- Bring 1 cup of salted water in a large stockpot to a rolling boil. Add the squash and cook until tender. Drain and set aside.
- In a large nonstick skillet set over medium heat, add the bacon. Fry until crispy, about 8 minutes. Transfer the bacon to a plate that has been lined with a paper towel and pour out any excess bacon grease from the pan.
- Add the butter to the pan and melt. Add the onion and cook until tender, about 6 minutes. Add the garlic and cook for an additional 2 minutes, or until fragrant. Add the squash, thyme, and sage. Stir. Stir in the chicken broth and cook for about 5 minutes to allow the flavors to meld. Stir in the heavy cream and cook for an additional 2 minutes to warm up.
- Using an immersion blender or a standard blender, carefully blend the mixture until smooth and creamy. If you are using a standard blender, do this in batches, and be very careful as the mixture will be very hot. Cover the blender with a towel and hold down as you blend.
- Leaving the skillet set over medium-low heat, stir in the parmesan cheese, crushed red pepper, and paprika. Cook until the cheese has melted.
- Add the cooked pasta to the sauce and toss to coat. Season to taste with salt and black pepper.
- Serve the pasta topped with fresh arugula, sprinkled with cracked black pepper and chopped bacon. Enjoy immediately!