Recipes Ingredients Meat & Poultry Pork Recipes Pasta with Squash and Bacon 4.0 (5) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor. Ingredients 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 Directions 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. 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. Meanwhile, bring a large pot of water to a boil; add salt. Add pasta, and cook according to package instructions; drain. Stir pasta and bacon into squash mixture. Sprinkle with cheese. Rate it Print