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Creamy Cheesy Butternut Squash Pasta

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Author: Justine

Ingredients

  • 3 cups cubed butternut squash fresh or frozen
  • 6 strips of bacon chopped
  • 2 tablespoons unsalted butter
  • 1/2 cup diced yellow onion
  • 5 cloves of garlic finely minced
  • 1 tablespoon chopped thyme
  • 1 teaspoon chopped sage
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon hungarian paprika
  • 12 ounces fully-cooked linguine pasta
  • salt and black pepper
  • 2 cups fresh arugula

Instructions

  • Bring 1 cup of salted water in a large stockpot to a rolling boil. Add the squash and cook until tender. Drain and set aside.
  • In a large nonstick skillet set over medium heat, add the bacon. Fry until crispy, about 8 minutes. Transfer the bacon to a plate that has been lined with a paper towel and pour out any excess bacon grease from the pan.
  • Add the butter to the pan and melt. Add the onion and cook until tender, about 6 minutes. Add the garlic and cook for an additional 2 minutes, or until fragrant. Add the squash, thyme, and sage. Stir. Stir in the chicken broth and cook for about 5 minutes to allow the flavors to meld. Stir in the heavy cream and cook for an additional 2 minutes to warm up.
  • Using an immersion blender or a standard blender, carefully blend the mixture until smooth and creamy. If you are using a standard blender, do this in batches, and be very careful as the mixture will be very hot. Cover the blender with a towel and hold down as you blend.
  • Leaving the skillet set over medium-low heat, stir in the parmesan cheese, crushed red pepper, and paprika. Cook until the cheese has melted.
  • Add the cooked pasta to the sauce and toss to coat. Season to taste with salt and black pepper.
  • Serve the pasta topped with fresh arugula, sprinkled with cracked black pepper and chopped bacon. Enjoy immediately!