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Winter Spiced Butternut Squash Pasta

Winter Spiced Butternut Squash Pasta

Creamy Winter Spiced Butternut Squash Pasta is a cozy, comfort food dish that is perfect for chilly fall and winter nights.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main
Servings 6 servings


  • 5 cups 2 lbs butternut squash, peeled and cubed
  • 3 cloves unpeeled garlic
  • 2 tbsp + 1 tsp olive oil
  • 6 slices thick cut bacon or 3 slices pork belly, cut into ½-in cubes
  • 1 onion chopped
  • 1 tbsp Winter Spice Seasoning
  • salt and pepper to taste
  • 1 12- oz pack pappardelle or pasta of choice
  • 4-6 sage leaves for serving
  • fresh parmesan grated


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Spread cubed butternut squash out on baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Drizzle garlic cloves with 1 tsp oil and wrap in aluminum foil. Place on corner of baking sheet. Roast 40-45 minutes or until squash is tender. Remove from oven and cool slightly.
  • Meanwhile bring a large pot of water to a boil and cook pasta to al dente according to package. Reserve 2 cups pasta water.
  • Heat a skillet over medium heat. Cook bacon until crispy. Transfer to a paper towel lined plate and set aside.
  • Add chopped onion to skillet with bacon grease and saute until soft and translucent. Remove from heat.
  • Transfer roasted butternut squash and cooked onion to a blender. Squeeze roasted garlic out of it paper and add to veggies. Add 2 cups pasta water, Winter Spice Seasoning, salt, and pepper. Puree until smooth.
  • Serve over cooked pasta. Top with bacon, sage, and grated parmesan.


To make vegan/vegetarian, omit bacon and cook onion in 1 tbsp olive oil.
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