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butternut squash, bacon, and gruyere pasta

Creamy butternut squash sauce with whole wheat spaghetti, Gruyere cheese, and bacon!   butternut squash, bacon, and gruyere pasta

I’m not one to have the “case of the Monday’s.”  I might get sad on Sunday nights that the weekend is over, but on Monday mornings I generally feel refreshed and ready to face the new week.  Unfortunately, this was not one of those Mondays.  This was one of those Mondays that I knew I was going to need a glass of wine after work before it was even lunch time.  All I wanted to do when I got home was put on a pair of sweatpants, pour a glass of wine, and take some time to cook a nice dinner.  It’s pretty rare that I have the time to do all 3 of these things in one night during the week, but I figured after the day I had I deserved to do whatever I wanted.

I’ve had a big ‘ol butternut squash sitting on my counter for a few weeks now and I decided tonight was the night to put the time and effort into peeling, dicing, and roasting it, to be used as a pasta sauce.  I mean, what goes better with a big glass of red wine than a big plate of pasta?  Okay, I suppose I could eat just about anything with red wine but today the answer is: nothing.

This pasta sauce is rich and creamy without any actual cream in the recipe.  A modest amount of Gruyere cheese makes the pasta feel indulgent, along with a sprinkle of bacon crumbles.  After a big plate of pasta and a couple of brown butter chocolate chip cookies, I forgot all about my case of the Mondays.

Of course, this pasta could easily be made vegetarian by simply omitting the bacon.

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butternut squash, bacon, and gruyere pasta

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Servings: 4

Ingredients

  • Butternut Squash Bacon, and Gruyere Pasta
  • serves 4-6
  • 1 butternut squash peeled and diced (about 2 lbs)
  • 3 tbsp olive oil divided
  • 1/2 tsp cinnamon
  • 3 slices bacon chopped
  • 1 yellow onion sliced
  • 1/8 tsp ground nutmeg
  • 1/4 cup milk
  • 1/2 cup Gruyere cheese
  • salt and pepper to taste
  • 16 oz spaghetti I used whole wheat

Instructions

  • Preheat oven to 425 degrees F. Line baking sheet with foil.
  • Toss butternut squash with 2 tbsp oil, cinnamon, and season with salt.
  • Place onto prepared baking sheet and bake in preheated oven for 40 minutes, or until squash is tender.
  • Meanwhile, in large sauce pan, cook chopped bacon until completely cooked.
  • Remove from pan and set aside.
  • Remove drippings from pan and add remaining 1 tbsp olive oil.
  • Over medium heat, add onions and cook until soft, about 10 minutes, stirring often.
  • Cook pasta according to package.
  • Reserve 1 cup of pasta water.
  • Once butternut squash is done, place in blender along with half of the onions, nutmeg, and milk.
  • Puree until well blended.
  • Pour pureed squash into saucepan with remaining onions over low heat and add cheese.
  • Stir until cheese is melted.
  • Add cooked pasta to sauce and toss to combine. Add reserved pasta water, 1 tablespoon at a time if sauce is too thick, to reach desired consistency of sauce.
  • Season with salt and pepper according to taste.
  • Top with bacon crumbles and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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