Go Back

Creamy Butternut Squash Pasta with Bacoon

Flavored with fresh sage and thyme, then garnished with salty bacon, this pasta recipe is luscious, healthy and absolutely addicting. The perfect quick dinner idea that screams fall comfort food!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Servings: 6


  • 3 strips Bacon
  • 2 tbsp Butter
  • 1 cup Red Onion diced
  • 1 clove Garlic
  • 3 cups Butternut Squash Cubes
  • 1 cup Chicken Stock
  • 2 tbsp Fresh Sage chopped
  • 2 tbsp Fresh Thyme chopped
  • 1 cup Milk (or Almond Milk)
  • 12 oz Spaghetti Noodles
  • Salt to taste


  • In a large skillet add the butter and red onion. Saute until slightly soft.
    Next add in the garlic, saute for 30 seconds, stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.
    When the squash is tender, add the squash to a food processor along with the milk and salt to taste. Puree until smooth.
    In the meantime heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy. When the bacon is done, place it on a paper towel lined plate to let the grease drain.
    Bring a large pot of water to a boil. Add pasta, cook according to directions. Do not overcook.
    Drain pasta and add butternut squash sauce to the pasta. Gently toss together and top with crispy bacon.