Creamy Butternut Squash & Bacon Pasta
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!
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Ingredients
- 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
Instructions
- Preheat oven to 350F and fill a large stock pot with water over high heat.
- Place bacon strips on baking tray and bake for 12 minutes, until crispy.
- Once the water has boiled, add the butternut squash cubes and cook until fork tender.
- While it cooks, simmer heavy cream, cheeses, butter, and salt in a small saucepan.
- Remove from water (don't dump the water!) and place in cream/cheese mixture. In the meantime, cook pasta as instructed.
- Using immersion blender (or place in regular blender), blend all together until smooth. Add turmeric and blend.
- Add cooked pasta to sauce mixture. Serve immediately topped with chopped bacon, extra parmesan cheese, cranberries, and fresh thyme.
Servings: 4 servings