Creamy Butternut Squash & Bacon Pasta
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This comforting recipe of butternut squash that has turned into a velvety smooth cheese sauce and topped with savory bacon, sweet cranberries, and parmesan cheese is bound to impress!
  • ½ pound thick cut bacon
  • ½ medium sized butternut squash, chopped
  • 1 pound pappardelle or thick noodle pasta
  • ½ cup Hood® Heavy Cream
  • ¼ cup shaved parmesan cheese
  • ¼ cup shredded sharp cheddar cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • ¼ teaspoon turmeric
  • ½ cup dried cranberries
  • fresh thyme, to top
  1. Preheat oven to 350F and fill a large stock pot with water over high heat.
  2. Place bacon strips on baking tray and bake for 12 minutes, until crispy.
  3. Once the water has boiled, add the butternut squash cubes and cook until fork tender.
  4. While it cooks, simmer heavy cream, cheeses, butter, and salt in a small saucepan.
  5. Remove from water (don't dump the water!) and place in cream/cheese mixture. In the meantime, cook pasta as instructed.
  6. Using immersion blender (or place in regular blender), blend all together until smooth. Add turmeric and blend.
  7. Add cooked pasta to sauce mixture. Serve immediately topped with chopped bacon, extra parmesan cheese, cranberries, and fresh thyme.
Recipe by Cooking with Books at