This Roasted Butternut Squash Alfredo with Bacon just hits the spot in the fall. It is full of fall flavors that just make me so happy. If you remember from this summer, Brett and I stayed at Roots Inn in Door County and I was introduced to the Flavor Bible by the owner who is a phenomenal chef. It’s not a recipe book, but mentions specific ingredients and what flavors pair well with them.
Well, this month, we are partnering with Jones Dairy Farm, one of our favorite local partners!! Their headquarters is located in Fort Atkinson, Wisconsin and they source the majority of their meat from the Midwest. We also love that they prioritize high quality, simple ingredients and everything is gluten free!
This month, we decided to create a recipe that features their amazing Cherrywood Smoked Bacon! I knew that I wanted to incorporate butternut squash and fall flavors. So I took to my Flavor Bible and this Roasted Butternut Squash Pasta with Bacon recipe was born!
I am using my super simple 3 ingredient Alfredo pasta recipe, but jazzing it up a bit and topping it with the crispy bacon from Jones Dairy Farm and roasted squash! I’m also adding in some spinach for color and because when the Flavor Bible tells me that spinach goes well with squash and bacon… I listen! If you enjoy being in the kitchen and experimenting with flavors and ingredients the Flavor Bible is a must. It’s been so fun to use and experiment with.
If you’re looking for a recipe that’s simple, yet full of flavor and honestly a comfort food, this is it! It is so good! I hope you make this Roasted Butternut Squash Alfredo with Bacon and enjoy it as much as we do! Check out some of our other recipes featuring Jones Dairy Farm products!
Roasted Butternut Squash Alfredo with Bacon
Ingredients
- 1 box of pasta 12-16 oz (I use GF)
- 1 small butternut squash (diced – bite size pieces)
- 1 pkg Jones Dairy Farm bacon
- 2 handfuls spinach (chopped)
- 3/4 cup pasta water
- 1/2 -1 cup shredded Parmesan
- 3 Tbsp butter/ghee
- 2 Tbsp oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tsp thyme
Instructions
- Start by preheating the oven to 400 degrees (convection bake).
- Peel and dice the butternut squash (or buy precut) and add to a bowl.
- Add oil and seasonings (salt, garlic, pepper and thyme).
- Pour on a parchment lined baking sheet and set aside.
- Line up bacon on parchment lined baking sheet.
- Bake squash and bacon at the same time! Bacon will go about 20 minutes or so. I like it crispy, but just keep an eye on it. Squash will need 25-30 minutes. You want it golden brown.
- While those are baking, boil water for pasta and cook according to package.
- Chop spinach and shred parmesan and set aside.
- Once the pasta is done, take 3/4 to 1 cup of pasta water out and set aside. You will need this for the sauce.
- Drain pasta and add back to the pot.
- Add in the butter, parmesan and half the pasta water and stir until combined!
- Add in spinach, roasted butternut squash and a little salt.
- Top with more fresh parmesan and the crispy bacon and enjoy!
