Candied Butternut Squash Parmesan Pasta
Creamy roasted butternut squash Alfredo with sage, parmesan, gouda, and sweet and spicy candied bacon. A cozy fall pasta that’s simple and delicious!
Servings: 6
Calories: 774kcal
Ingredients
- 3 cups cubed butternut squash
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/8 teaspoon cinnamon
- 6-8 slices bacon, chopped
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon cayenne pepper, or to taste
- 2 teaspoons maple syrup
- sea salt and black pepper
- 1 pound long or short-cut pasta, I like linguine
- 1 stick (8 tablespoons or a half cup) salted butter
- 1 tablespoon chopped fresh sage
- 6 ounces cream cheese, at room temperature
- 1-2 cups heavy cream or whole milk, as needed (I use equal amounts of both)
- 3/4 cup grated parmesan cheese
- 1/2 cup grated gouda cheese
Instructions
- 1. Preheat the oven to 400° F.2. On a baking sheet, toss the squash with paprika, chili powder, cinnamon, salt, and pepper. Scoot to one side. Add the bacon, rosemary, and cayenne to the other side. Bake for 15 minutes. Toss the bacon with maple syrup and bake for another 5 minutes, until caramelized.3. Meanwhile, cook the pasta until al dente. Reserve 1 cup pasta cooking water, then drain.4. In the same pot, brown the butter with the sage. Turn the heat down to LOW and stir in the cream cheese until melted. Whisk in the cream, parmesan, and gouda. Season with pepper. Simmer for 5 minutes, until slightly thickened.5. Add the pasta and half of the squash and bacon. Toss until creamy, adding pasta water as needed. Divide between bowls. Top with the remaining roasted squash and candied bacon, parmesan, and sage. Enjoy!
Nutrition
Calories: 774kcal
