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Pasta with Squash and Bacon

The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.

  • servings: 4


  • 4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
  • 1 medium onion, diced
  • 1 clove garlic, smashed with the flat side of a large knife
  • 1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
  • Salt and freshly ground pepper
  • 1 1/2 cups low-sodium canned chicken broth
  • 1/2 pound corkscrew-shape pasta, such as fusilli or rotini
  • 1/4 cup finely grated Parmesan cheese


  1. Step 1

    Cook bacon in a single layer in a large skillet over medium heat until crisp, about 4 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until just softened, 3 to 5 minutes. Add garlic, and cook until softened, 2 to 3 minutes.

  2. Step 2

    Stir in squash; season with salt and pepper. Add broth, and bring to boil. Reduce heat to medium-low; cover, and simmer until squash begins to break down, 15 to 17 minutes. Discard garlic. Use a potato masher or whisk to mash squash in skillet.

  3. Step 3

    Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain.

  4. Step 4

    Stir pasta and bacon into squash mixture. Sprinkle with cheese.

Martha Stewart Kids, Fall

Reviews (1)

  • 17 Nov, 2012

    I don't know. Kind of tastes like squash mashed up on pasta - with some bacon. Just kind of bland. Maybe more cheese will help.