Butternut Squash and Bacon Pasta

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I was the BEST parent…

before I had kids.

You know the kind,

the parent to never loose my cool
or raise  my voice
or provide a meal that comes out of a  box

and HIDE vegetables

MY kids would always eat their veggies,

and then… I actually became a parent.

Now, if they  eat those hidden vegetables,
I’m thrilled.

Charlie and Stella still have no idea that the “cheese”
in their bacon mac and cheese
was actually squash:)

Happy kids
Happy mom


Butternut Squash and Bacon Pasta:
1 lb pasta {we used penne} cooked according to the package
2 cups  butternut squash cubed
6 thick slices of bacon
1/4 cup flour
2 cups milk
1/2 cup of shredded Fontina cheese
1/4 cup of  breadcrumbs {Panko}

Roast squash on a foil lined baking sheet @425 for 40 minutes
puree the roasted squash

cook bacon until crisp
and crumble

In a dutch oven { use a bit of the bacon drippings} combine flour
1/2 tsp salt – over medium heat
gradually add in the milk
and stir until the sauce thickens {about 1 – 2 minutes}
remove from the heat
add in the squash puree
and the bacon
{I added just a dash of  nutmeg – but this is totally optional}

toss in the cooked pasta

place the pasta in a buttered baking dish
top with the shredded cheese
and the breadcrumbs

bake at 450 for bout 15 minutes
the cheese will be melted and beginning to brown