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.


  • 4 ounces bacon, (about 5 strips) cut into ¾-inch pieces

  • 1 medium onion, diced

  • 1 clove garlic, smashed with the flat side of a large knife

  • 1 ½ pounds butternut squash, peeled and seeded, flesh cut into ¾-inch pieces

  • Salt and freshly ground pepper

  • 1 ½ cups low-sodium canned chicken broth

  • ½ pound corkscrew-shape pasta, such as fusilli or rotini

  • ¼ cup finely grated Parmesan cheese


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

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

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