Butternut Squash Pasta with Bacon: Your New Favorite Fall Comfort Food
Prepare to fall in love with this Butternut Squash Pasta with Bacon – a dish so irresistibly decadent, wonderfully creamy, and richly savory, you’ll be amazed it’s also a lightened-up recipe! This culinary masterpiece perfectly encapsulates the essence of autumn, utilizing one of my all-time favorite seasonal ingredients: the humble yet versatile butternut squash. Its subtle, inherent sweetness offers a delightful counterpoint to the smoky notes of crisp bacon and the salty depth of Parmesan cheese, culminating in a luxuriously smooth and creamy sauce – all achieved without the need for heavy cream or butter. This Butternut Squash Pasta with Bacon isn’t just a meal; it’s an experience, ideal for cozy evenings and gatherings.
I often enjoy this delightful Butternut Squash Pasta with Bacon alongside a fresh, crisp side salad, which adds a lovely textural contrast. Alternatively, for those who appreciate an extra boost of vegetables, feel free to toss in some additional roasted veggies directly with the pasta. Despite its incredibly indulgent flavor profile, you’ll be thrilled to discover that a generous one-cup serving of this scrumptious pasta dish clocks in at only 238 calories or 6 WW Points! It’s a truly satisfying meal that fits perfectly into a balanced lifestyle. To seamlessly view your current WW Points for this recipe and track it within the Weight Watchers app or site, simply click here!
Embracing Butternut Squash: A Guide to Seasonal Perfection
If you share my deep affection for butternut squash, then you absolutely must expand your culinary repertoire to include my highly acclaimed Butternut Squash Soup. It stands as one of my absolute favorite soup recipes, and I have no doubt it will quickly become one of yours too! While the task of peeling, cutting, and chopping a butternut squash might initially seem a bit daunting, I assure you it’s far less intimidating than it appears. With a few simple tricks, you can master this autumnal staple with ease and confidence.
My go-to method for preparing butternut squash begins with a little pre-softening. I always start by piercing the squash a few times with a sturdy fork, then placing it in the microwave for approximately 2-3 minutes. This brief microwave session works wonders, making the squash much easier to handle and cut. Once slightly softened, I use a sharp knife to carefully trim off both the stem and the very bottom end of the squash. Next, I separate the two main sections: the longer, neck portion from the rounder, seed-containing base. For peeling, a serrated peeler is your best friend – it glides effortlessly over the skin of both pieces. After peeling, you can proceed to chop the squash. When dealing with the rounder bottom section, simply cut it in half, then use a spoon to scoop out the seeds and fibrous strands before dicing. It’s truly that simple!
For savvy meal preppers, here’s an invaluable tip: consider processing several butternut squash at once. This efficient approach allows you to get the more laborious part of the preparation out of the way. Once cubed, you can easily freeze the squash pieces, creating a convenient stash ready for future recipes. Imagine the ease of having pre-prepped butternut squash on hand for your next pasta dish, soup, or roasted vegetable medley. It’s a fantastic way to enjoy the flavors of fall all year long!
The Secret to a Creamy, Dreamy Sauce (No Cream Required!)
The magic behind the incredible creaminess of this Butternut Squash Pasta with Bacon lies in the butternut squash itself. When cooked until tender and then pureed, the squash transforms into a velvety smooth base that mimics the texture of a rich cream sauce, but with a fraction of the calories and fat. This natural thickening power, combined with a touch of starchy pasta cooking water, creates an emulsified sauce that perfectly coats every strand of linguine. The inherent sweetness of the squash balances beautifully with the salty Parmesan and the savory bacon, creating a complex flavor profile that is both comforting and sophisticated. It’s a testament to how whole, natural ingredients can deliver extraordinary taste and texture without relying on heavy additives.
Perfect Pairings and Serving Suggestions
While this Butternut Squash Pasta with Bacon is undeniably a star on its own, its versatility allows for numerous delicious pairings and variations. As mentioned, a simple green salad with a light vinaigrette is a classic accompaniment, providing a refreshing contrast. For a heartier meal, consider adding some protein – grilled chicken or shrimp would be excellent additions, either served on the side or tossed directly into the pasta. Roasted Brussels sprouts, asparagus, or broccoli florets are also fantastic vegetable additions that complement the flavors of the dish beautifully. You can even sprinkle some toasted pecans or walnuts on top for an extra layer of crunch and nutty flavor. Don’t be afraid to experiment and make this recipe your own!
Explore More Lightened-Up Pasta Creations
If you’re captivated by the idea of enjoying deliciously satisfying yet lightened-up pasta dishes, you’re in for a treat! My collection of recipes is brimming with creative and healthy takes on classic pasta meals. Don’t stop at this Butternut Squash Pasta with Bacon; dive into a world of flavor that proves healthy eating can be incredibly exciting. Here are just a few more fantastic options to inspire your next culinary adventure:
- Discover the comforting layers of my Chicken Pot Pasta
- Indulge in the seasonal goodness of Pumpkin Alfredo Tortellini Skillet
- Spice things up with the savory Beef Enchilada Pasta Skillet
- Enjoy a twist on a classic with Turkey Sloppy Joe Pasta
- Savor the flavors of the Mediterranean with Italian Wedding Pasta Skillet
- Delight in the rich and creamy Sausage Ricotta Pasta
- Brighten your plate with Lemon Chicken Orzo with Tomatoes and Asparagus
- Revisit a beloved classic with my lightened Beef Stroganoff
- Whip up a hearty Beefy American Goulash
- Experience a unique comfort food with One-Pot Cincinnati Chili Spaghetti Bake
- Embrace the ease of Slow Cooker Kickin’ Chicken Pasta
- Dig into the cheesy goodness of Cheesy Chicken Veggie Pasta Skillet
- Prepare a quick and flavorful Sausage Tortellini Skillet
- Bake up a fun family favorite with Spaghetti Pie
- Add some zest to your meal with Spicy Sausage Pasta
And so many more incredible recipes await you in the dedicated Pasta category of my recipe index! Each one is crafted to deliver maximum flavor while keeping your health goals in mind.
Butternut Squash Pasta with Bacon
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Ingredients
- 8 slices uncooked center cut bacon, chopped
- 1 tablespoon olive oil
- 1 tablespoon sliced fresh sage
- 1 small onion, chopped
- 3 cups (chopped into ½” cubes) peeled and seeded butternut squash
- Salt and black pepper
- 2 garlic cloves, minced
- 2 cups low sodium fat free chicken broth
- 12 oz dry linguine pasta, use whole wheat pasta if following the myWW Purple plan
- 2 cups torn fresh spinach leaves
- 1 ½ oz finely shredded Parmesan cheese
Instructions
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Begin by preparing the bacon. Place the chopped center-cut bacon in a large sauté pan and position it over medium heat. Cook, stirring occasionally to ensure even crisping, until the bacon reaches your desired level of crispness. Once perfectly rendered and crispy, use a slotted spoon to transfer the bacon pieces to a stack of paper towels, allowing them to drain thoroughly. Carefully discard the rendered bacon grease from the pan, then wipe the pan clean for the next step.
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Add the olive oil to the now clean sauté pan and heat it over medium-high heat. Once the oil shimmers, add the sliced fresh sage and toss it gently in the hot oil. Cook for just about 1 minute until fragrant and slightly crispy, then promptly use a slotted spoon to remove the sage to the same paper towels where the bacon is draining. Next, add the chopped onion and cubed butternut squash to the oil in the pan. Season generously with salt and black pepper, then stir to ensure the vegetables are well coated. Cook for approximately 7 minutes, stirring occasionally, until the onions begin to soften and the squash starts to tenderize. Stir in the minced garlic and cook for an additional minute until the garlic becomes wonderfully fragrant. Pour in the low-sodium fat-free chicken broth and bring the contents of the pan to a vigorous boil. Once boiling, cover the pan, reduce the heat to a gentle simmer, and let it cook for 15-20 minutes, or until the butternut squash is perfectly tender when pierced with a fork.
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While the butternut squash is simmering, bring a separate large pot of water to a rolling boil. Add your linguine pasta and cook it according to the package instructions until it reaches an al dente consistency. This means it should be firm to the bite, not mushy. Before draining the pasta, crucially, remove and set aside one cup of the starchy pasta cooking liquid. This liquid is essential for achieving the perfect consistency in our sauce.
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Once the squash is tender, remove the pan from the heat and allow the contents to cool for a couple of minutes. Carefully transfer the cooked squash mixture from the pan into a blender. Puree the mixture in the blender until it is completely smooth and thoroughly combined, forming a rich, creamy sauce. Taste the sauce and adjust the seasoning with additional salt and/or pepper if needed to suit your preference.
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Return the cooked, drained pasta to the original sauté pan. Add the smooth butternut squash sauce from the blender, along with ¼ cup of the reserved pasta cooking liquid and the torn fresh spinach leaves. Stir everything together gently to combine. Cook over medium heat, stirring occasionally, for 2-3 minutes, or until the spinach has wilted and the entire dish is heated through. If you desire a thinner sauce that coats the pasta more generously, gradually add additional reserved pasta cooking liquid, about ¼ cup at a time, until you reach your preferred consistency (I typically add another ¼ cup or so). Finally, stir in the finely shredded Parmesan cheese until it has completely melted and is well combined with the sauce. To serve, divide the pasta into bowls and top each serving with the crispy bacon bits and the fried sage leaves. Enjoy immediately!
Notes
WW Points per (1 cup) serving: 6 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 cup) serving:
238 calories, 39 g carbs, 3 g sugars, 5 g fat, 2 g saturated fat, 10 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 2 SmartPoints (if using wheat pasta, if not use the Blue points)
Weight Watchers Points Plus:
6 per (1 cup) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
adapted from Bon Appetit