Whip up a delicious batch of Winter Squash Pasta Sauce made with steamed Butternut squash, bacon, parmesan and the perfect compliment of spices and herbs to break up your boring old pasta routine.
Eat the rainbow (and seasonally) by embracing this delicious Winter squash Pasta Sauce for a new spin on pasta night! This easily converts to a great vegetarian recipe as well.
I came up with this delicious sauce frankly because I had a butternut squash in my refrigerator that needed to be eaten. Since I try to follow a “meatless Monday” meal plan, I thought that this squash would me mighty tasty as a past sauce! After all, it’s great when made into Butternut Squash Soup.
How to make Winter Squash Pasta Sauce
No need to mess with peeling squash in this recipe, simply slice the squash in half, scoop the seeds out, and bake in the oven with a little water in the pan to help the squash steam.
The squash can take up to 50 minutes to fully cook so use this time to sauté bacon and shallots, place them in a blender, along with parmesan cheese, broth and a little nutmeg.
Looking for more great healthy pasta recipes from The Goldilocks Kitchen? Check out Spinach Feta Pesto Pasta Salad, Linguine with Shrimp, Garlic and Lemon Pasta, and Pesto Pasta with Roasted Root Veggies!
I hope you LOVE this silky, made-from-scratch Winter Squash Pasta Sauce. I love LOVE to read your comments! Help support The Goldilocks Kitchen and rate this recipe by clicking on a RATING STAR in the comments below. Thank you!Print
Bacon and Parmesan cheese enhance the delicious flavors of butternut squash in this Winter Squash Pasta Sauce recipe. Help support The Goldilocks Kitchen and rate this recipe by clicking on a RATING STAR in the comments below. Thank you!
- 1 butternut squash
- 1 pound of your choice of pasta
- 1/2 cup chopped bacon
- 1/3 cup chopped shallots
- 1/8 teaspoon grated nutmeg
- 1/4 cup packed parmesan cheese
- 1 cup chicken or vegetable broth
- 1/3 cup plain Greek Yogurt or sour cream
- salt and pepper
- Set an oven rack to the middle position and heat to 350 degrees F. Using a sharp knife, slice the squash in half lengthwise (from stem to bottom). Scoop out the pulp and seeds. Place squash halves flat side down in a casserole dish filled with just enough water to cover the bottom. Bake for 40 minutes, or until the flesh is soft and easily pierced with a fork. Set aside to cool.
- Cook bacon in a skillet until crisp. Remove with a slotted spoon and place in a paper towel-lined bowl. Add the shallot to the hot bacon grease and sprinkle with a pinch of salt. Cook until soft and translucent and just starting to brown.
- Place cooked shallots in a blender, along with the Parmesan cheese, 1 teaspoon of salt, ground nutmeg and 1 cup of warm water. Scrape out the flesh of the squash and discard the skins. Add squash to blender and blend until smooth. Sauce should be thin enough to run off a spoon in a continuous drizzle. If it’s too thick, blend in more water.
- Set a separate large pot of water to boil over high heat to cook your pasta. Pour the squash pasta sauce into a medium pot set over low heat. Stir in the yogurt and 1/4 teaspoon pepper. Keep sauce warm while your pasta cooks. Stir sauce into drained pasta and serve, passing the bacon around to sprinkle on top.
For a vegetarian version, leave out the bacon, use vegetable stock and cook the shallots in olive oil.
- Category: Dinner
- Method: Bake
- Cuisine: American
- Serving Size: 1/3 cup
- Calories: 343
- Sugar: 4.4
- Sodium: 520
- Fat: 8.5
- Saturated Fat: 3.6
- Carbohydrates: 41.3
- Fiber: 0.7
- Protein: 24.8
- Cholesterol: 67
Keywords: butternut squash, pasta, sauce
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