Roasted Butternut Squash Bacon Pasta (Parmesan & Spinach)
This Roasted Butternut Squash Bacon Pasta with Parmesan and Spinach combines sweet, nutty butternut squash with crispy bacon, healthy spinach, and savory Parmesan, which are all tossed into pasta for a one-dish dinner that everyone will enjoy.
Ingredients
Butternut Squash
- 2 cups butternut squash peeled, seeded, and cubed
- 2 tbsp olive oil
- salt and pepper
Creamy Pasta Sauce
- 1 lb bacon
- 12 oz spinach
- 1 cups shredded Parmesan cheese
- 5 cloves garlic
- 2 cups heavy cream
- ½ tsp salt
- 1 tbsp olive oil
- ¼ tsp nutmeg
- ½ tsp black pepper
- ½ tsp onion powder
Pasta
- 8 oz farfalle (bow tie pasta)
Instructions
Roasted Butternut Squash
- Preheat oven to 400°F
- Peel, and remove seeds from the squash. Cut butternut squash into ¾ inch cubes.
- Spread cubed squash over a parchment paper lined baking sheet. Drizzle olive oil over squash. Make sure that the squash is spread out evenly for even cooking.
- Bake for 30 minutes or until squash is tender. Remove from the oven and set aside.
Cook Bacon
- Using a parchment paper lined baking sheet, evenly layer bacon across the baking sheet.
- Bake the bacon in the oven at 400° F for 20 minutes or until it is fully cooked. Remove the oven and let cool.
- Once the bacon has cooled, cut the bacon into small pieces. Set aside.
Pasta
- Cook pasta to desired readiness, approximately 8-14 minutes. Drain.
Creamy Sauce
- In a large skillet, add olive oil, minced garlic, and spinach over medium heat. Cook for 5-7 mins (until spinach starts to wilt) stirring occasionally.
- Stir in heavy cream, salt, pepper, onion powder, and nutmeg. Bring to boil, immediately reduce heat to a slow simmer. Add in shredded Parmesan cheese and stir until the cheese melts. Remove from heat and stir in bacon and roasted butternut squash, and cooked pasta.
- Serve and Enjoy!
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