Harvest Butternut Bowtie Pasta with Bacon

Harvest Butternut Bowtie Pasta with Bacon 1_small

This was our favorite meal of the week last week — it’s chock full of warm, yummy fall flavors. It sounds decadent with all the bacon and cheese, but I actually adapted it from Cooking Light so the nutritional info is pretty good. I wasn’t sure if the kids would go for pasta with so much squash, but roasting it first makes it so tender and sweet that they practically licked their plates clean.

Also, I’ve noticed that any pasta dish with bowties is golden with my kids. Golden.

This one’s a keeper. You can make it ahead of time, refrigerate, and just pop in the oven when you’re ready. I buy my butternut squash already cut up in the produce section of Wal-Mart 🙂

Harvest Butternut Bowtie Pasta with Bacon

Harvest Butternut Bowtie Pasta with Bacon


1 butternut squash, peeled, seeded, and diced (3 cups diced)

1 Tbsp. extra virgin olive oil

salt and pepper

1/4 lb. bacon

1 cup shallots, thinly sliced

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups milk, warmed

pinch nutmeg

8 ounces bowtie pasta

3/4 cup sharp provolone, shredded

1/2 cup Parmigiano Reggiano, freshly grated


1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a large bowl toss squash with olive oil, salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain; set aside.

4. Cook bacon in a large skillet over medium heat until crisp. Set aside to drain. Reserve 1 Tbsp. of bacon grease in the skillet. Crumble bacon once cooled.

5. Saute shallots and garlic in the reserved bacon grease over medium heat until tender. Stir in the flour and cook for 30 seconds. Slowly whisk in the milk, 1/2 cup at a time, and bring to a boil. Reduce heat and simmer until thickened. Season with a pinch of nutmeg and salt and pepper to taste.

6. In a large bowl, toss to combine 3/4 of the roasted squash, the cooked pasta, 3/4 of the crumbled bacon, the sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Pour into a lightly greased 9x9 baking dish. Top with the remaining bacon and squash. Sprinkle with the reserved cheese. (At this point you can refrigerate if needed until ready to bake.)

7. Bake in preheated 425 F oven for 10 minutes, until golden and bubbling. Let set several minutes before serving. (Note: if you refrigerated first, you'll need to bake a little longer 'til heated through.)

Serves 4.


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