Roasted Butternut Squash Alfredo with Bacon
Comforting Butternut Squash Bacon Pasta Recipe
Creamy, cozy, and full of fall flavor, this Roasted Butternut Squash Alfredo with Bacon is comfort food at its best. Tender farfalle pasta is tossed with roasted butternut squash, fresh spinach, and a buttery Parmesan sauce. Crispy Jones Dairy Farm Dry Aged Bacon adds the perfect smoky-salty finish to every bite. It’s a simple yet impressive weeknight dinner. Recipe by Everyday M&K.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 small | butternut squash, peeled and diced |
| 2 tablespoons | olive oil |
| 1 teaspoon | salt |
| 1 teaspoon | garlic powder |
| 1 teaspoon | dried thyme |
| 1/2 teaspoon | pepper |
| 1 (12 oz.) package | |
| 1 cup packed | spinach, chopped |
| 16 oz. | farfalle pasta |
| 1/2 cup | Parmesan cheese, shredded |
| 3 tablespoons | butter |
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Directions
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Heat oven to 400°F.
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Add butternut squash to a parchment-lined baking sheet. Drizzle with olive oil, salt, garlic powder, dried thyme and pepper. Toss to coat.
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Arrange the bacon on a separate parchment-lined baking sheet. Place both the squash and the bacon in the oven. Bake the bacon for about 15 minutes (or until crispy), and bake the squash for 25-30 minutes.
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While the squash and bacon bake, cook the pasta according to package directions. Reserve ¾ cup of pasta water, then drain and return the pasta to the pot.
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Add butter, Parmesan, and half of the reserved pasta water. Stir until combined and creamy, adding additional pasta water as needed. Add the spinach and roasted squash, and season with salt to taste. Top with additional Parmesan and chopped bacon before serving.
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