Go Back
–+ servings
butternut squash pasta sauce with bacon and sage on top in a black bowl

Butternut Squash Pasta Sauce

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 419kcal

Ingredients

  • 3 cups butternut squash cubed
  • 1 1/2 cups yellow onion cubed
  • 1 tablespoon vegetable or avocado oil
  • 2-3 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
  • 6 slices bacon
  • 1/2 cup ricotta cheese
  • 8 ounces pasta spiralized veggies or cooked spaghetti squash
  • 1 cup vegetable broth optional if using vegetable noodles
  • 2 tablespoons salted butter
  • 3 cloves garlic minced
  • 2 tablespoons fresh chopped sage
  • 3/4 cup mozzarella shredded
US Customary - Metric

Instructions

  • Preheat oven to 400 F. Option to line a baking sheet with foil for easy clean up.
  • Place butternut squash and onions on prepared baking sheet. Drizzle with oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then toss to combine. Spread veggies in a single layer on the baking sheet, then drape bacon over the top. Bake in preheated oven until the veggies are soft and the bacon is fully cooked, 30-35 minutes.
  • Place bacon aside on a plate, and transfer veggies to a food processor. Add ricotta, and process until smooth. Taste and adjust the salt and pepper to. your liking.
  • Once the bacon has cooled complete, chop into small pieces.
  • Meanwhile cook the pasta according to package instructions, or follow my instructions for prepping veggie noodles (below). If using traditional pasta, reserve 1 cup of cooking liquid. For veggie noodles, grab 1/2 cup of vegetable broth.
  • To the drained pasta pot, melt the butter. Just before it starts to bubble, add the garlic and sage. Stir constantly until the garlic is fragrant, about 2 minutes. Add the pureed butternut squash, 1/2 cup of reserved pasta water or veggie broth, shredded mozzarella, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir to combine.
  • Stir in the pasta, and add more pasta water/veggie broth if needed to coat the noodles. Taste and adjust to your liking, I always add an additional teaspoon of salt here.
  • Top pasta with chopped bacon and more sage if desired. Enjoy!

Nutrition

Calories: 419kcal | Total Carbohydrates: 43g | Protein: 15g | Fat: 21g | Sodium: 1220mg | Fiber: 4g | Sugar: 5g | Net Carbs: 39g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com