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Butternut Squash and Pumpkin Pasta

Butternut squash and pumpkin pasta is a creamy, delicious dairy-free dish!
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Snacking in Sneakers


  • 3 slices of bacon
  • ½ yellow onion chopped
  • 2 cloves garlic chopped
  • ½ of a large butternut squash, peeled and chopped (or 1 full small squash)
  • Pinch of crushed red pepper flakes
  • 2 cups broth (whatever you have on hand – vegetable or chicken)
  • ½ cup of canned pumpkin puree (or fresh if you’ve just roasted a pumpkin)
  • 3 cups dry whole wheat pasta (rotini or penne)
  • ½ cup reserved pasta water
  • Salt and pepper to taste


  • In a large pot, cook bacon until crisp. Remove and set aside. Crumble or chop when cooled.
  • Drain all but 1 to 2 tbsp of bacon grease from pot. Heat remaining bacon fat over medium heat.
  • Add onion, garlic, squash, and pinch of crushed red pepper. Cook for about 8-10 minutes then add broth. Cook for another 10-15 minutes until squash is tender. Use an immersion blender to puree.
  • Meanwhile, in another large pot, boil water and cook pasta according to package directions.
  • Stir the pumpkin into the pureed squash mixture. Gradually add ½ cup reserved pasta water until sauce reaches desired consistency.
  • Toss pasta in sauce and divide into four servings (approximately 1.5 cups each). Serve topped with crumbled bacon.


Dietary Notes:
  • Dairy Free
  • Can be made vegan by omitting the bacon and using vegetable broth
  • Can be made gluten free by using gluten free pasta