Butternut Squash Pasta Carbonara Recipe

Why Butternut Squash Pasta Carbonara Deserves a Spot on Your Fall Table

When fall rolls in, comfort food takes center stage. Butternut Squash Pasta Carbonara blends the richness of classic carbonara with the natural creaminess of roasted squash, no egg required. It’s hearty, flavorful, and surprisingly easy to pull off on a weeknight.

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This version is a smart pick for those craving squash pasta recipes that feel indulgent without being heavy. The blend of sweet squash, crispy bacon, and parmesan makes it a crowd-pleaser, even for skeptics.

Whether you’re after a new fall dinner idea or exploring more butternut recipes, this dish delivers cozy satisfaction with every bite.

Ingredients for Butternut Squash Pasta Carbonara

Before you get started, make sure you’ve got everything on hand. This ingredient list keeps things simple while maximizing fall flavor. Each component brings balance to the final dish, so try not to skip or substitute unless noted in the variation section.

• 6 slices of bacon, chopped
  
• 1 tablespoon finely chopped fresh sage
  
• 1 small yellow onion, chopped (about 1 heaping cup)
  
• 1 medium butternut squash (around 1¾ pounds), peeled, seeded, and cut into ½-inch cubes (about 4 cups)
  
• 3 cloves garlic, minced
  
• 1 can (14.5 ounces) low-sodium chicken broth
  
• 1 pinch ground nutmeg
  
• ¼ cup heavy cream or half-and-half for a lighter option
  
• 14 ounces dry linguine
  
• ⅓ cup finely shredded parmesan cheese, plus more for serving
  
• Salt and freshly ground black pepper to taste
  

This lineup creates a deeply flavorful base that mimics a creamy sauce without relying on eggs. If you’re looking to turn this into a vegetarian butternut squash carbonara, the bacon can be replaced with crispy mushrooms or smoked tempeh, which we’ll explore later.

How to Make Butternut Squash Pasta Carbonara

This recipe comes together with a few simple steps. While the ingredient list may look long, the process is approachable and rewarding. You’ll build flavor in layers, starting with the bacon and finishing with a velvety squash-based sauce.

Step 1: Cook the Bacon and Sage

In a large skillet, cook the chopped bacon over medium heat until crispy. Just before it finishes, add the chopped sage and stir it into the rendered fat. Once everything is crisp, transfer the bacon and sage to a paper towel-lined plate, leaving about two tablespoons of bacon fat in the skillet.

Step 2: Sauté the Vegetables

Add the chopped onion to the reserved fat and sauté for two minutes. Stir in the cubed squash along with a pinch of salt and pepper. Cook for about seven minutes, stirring occasionally until the squash softens slightly and the onions take on some color. Add the minced garlic and sauté for another two minutes.

Step 3: Simmer and Soften

Pour in the chicken broth and add the nutmeg. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about fifteen minutes or until the broth is reduced by half and the squash is tender.

Step 4: Blend into Sauce

Let the mixture cool briefly. Carefully transfer it to a blender, add the cream, and blend until smooth. If your blender is small, do this in two batches. You should end up with a creamy, golden sauce.

Step 5: Combine with Pasta

Meanwhile, cook the linguine in salted water until al dente. Reserve one cup of the pasta water before draining. Return the drained pasta to the skillet, pour in the squash sauce, and add a splash of the reserved pasta water. Toss everything together over medium heat, adjusting the texture with more water if needed.

Step 6: Finish and Serve

Stir in the parmesan cheese and season to taste with salt and black pepper. Serve the pasta topped with crispy bacon, sage, and extra parmesan.

Can I use pre-cut squash or frozen squash instead?

Yes, both pre-cut and frozen butternut squash work well here. Just make sure to thaw and pat dry frozen squash before sautéing so it doesn’t add extra moisture to the sauce.

Tips and Tricks for Perfect Squash Pasta

Even a simple dish like this can be elevated with a few smart moves in the kitchen. These tips will help you save time, enhance flavor, and avoid common mistakes that can throw off the balance of your butternut squash pasta carbonara.

Make Prep Easier with Store-Bought Shortcuts

Butternut squash can be a hassle to peel and chop, especially on a weeknight. Pre-diced squash from the produce section or frozen cubes can save you ten to fifteen minutes without sacrificing flavor. If using frozen, let it thaw completely and pat it dry before cooking to avoid a watery sauce.

Use Reserved Pasta Water Like a Pro

That cloudy water leftover from boiling pasta is liquid gold. Stirring in a little at a time helps the sauce cling beautifully to the noodles and gives you control over the final texture. Start with about one-quarter cup and increase as needed.

Avoid Overblending the Sauce

You want it creamy but not overly processed. Pulse gently to maintain a bit of body. A completely smooth puree can start to feel more like soup than sauce. Leaving a little texture adds depth and holds up better when tossed with pasta.

Balance Sweetness with Salt and Umami

Butternut squash brings a natural sweetness. To keep things savory, season in layers. The bacon, parmesan, and a generous pinch of salt pull everything back into balance. Don’t be afraid to taste as you go.

What’s the best way to reheat leftovers?

The best method is to reheat on the stovetop over low heat. Add a splash of water or cream to loosen the sauce and stir gently until warmed through. Microwaving works too, but the texture can get slightly gummy if overheated.

Substitutions and Variations for Butternut Squash Pasta Carbonara

This recipe is flexible enough to accommodate different dietary needs and pantry situations. Whether you’re skipping meat, avoiding dairy, or just craving a new twist, these ideas will help you make it your own without losing that signature creamy-salty-sweet flavor combo.

Vegetarian Butternut Squash Carbonara

To make it meat-free, replace bacon with sautéed mushrooms or smoked tempeh. Mushrooms add umami and texture while tempeh brings a slightly smoky flavor that mimics traditional carbonara notes. A dash of smoked paprika can deepen the profile even further.

Butternut Pasta Sauce with No Dairy

For a dairy-free version, skip the cream and parmesan. Use a splash of unsweetened plant milk and a spoonful of nutritional yeast for creaminess and a nutty, cheesy flavor. Blending in roasted garlic or caramelized onions also boosts richness without needing dairy.

No Pasta? Try Butternut Squash Lasagna

This sauce works beautifully layered in a no-pasta lasagna. Use thin slices of roasted zucchini or eggplant in place of noodles. Layer with sautéed greens and your favorite soft cheese or dairy-free ricotta for a cozy, grain-free twist.

Try Different Squashes or Pasta Shapes

Acorn squash is a good substitute if you don’t have butternut. Its flavor is slightly earthier but still pairs well with the other ingredients. You can also swap linguine for spaghetti, fettuccine, or even a short shape like rigatoni if that’s what you have.

Can I turn this into Roasted Butternut Squash Spaghetti Carbonara?

Yes. Roast the cubed squash at 400°F until caramelized, then blend as directed. This adds a deeper, nutty flavor to the sauce. Pair it with spaghetti for a classic texture and a little extra bite.

Squash Pasta FAQs

Every great recipe brings a few common questions to the surface. Here are the most asked ones when it comes to making this butternut squash pasta carbonara, along with helpful answers that keep things simple and stress-free.

Butternut Squash Pasta Carbonara Nutrition Info

Knowing what goes into your meal can help you feel even better about what you are serving. This dish offers a balance of carbs, healthy fats, and vitamins, making it a nourishing option for cooler weather. The addition of butternut squash brings a boost of fiber and beta-carotene, while the bacon and cheese provide richness and depth.

Here is an approximate nutritional breakdown per serving based on five portions:

• Calories: 570
  
• Fat: 18 grams
  
• Saturated Fat: 7 grams
  
• Cholesterol: 38 milligrams
  
• Sodium: 320 milligrams
  
• Potassium: 920 milligrams
  
• Carbohydrates: 83 grams
  
• Fiber: 6 grams
  
• Sugars: 7 grams
  
• Protein: 16 grams
  
• Vitamin A: 17000 IU
  
• Vitamin C: 36 milligrams
  
• Calcium: 190 milligrams
  
• Iron: 2.5 milligrams
  

These numbers can vary slightly depending on the brand of pasta used and whether you choose to substitute any ingredients. For a lighter option, use half-and-half instead of heavy cream and trim the amount of parmesan or bacon to your taste.

Cozy Fall Pasta Recipes to Try Next

Once you’ve made this butternut squash pasta carbonara, you might find yourself craving more dishes that capture the warmth and comfort of fall. Here are a few ideas to inspire your next seasonal meal, whether you are in the mood for something creamy, savory, or a little adventurous.

• Pumpkin Alfredo Pasta
  Silky pumpkin puree blended with garlic and cream makes a comforting sauce that feels like fall in a bowl.
  
• Acorn Squash Pasta with Sage Brown Butter
  This slightly earthier squash pairs beautifully with nutty brown butter and crispy sage leaves.
  
• Butternut Squash and Sausage Baked Ziti
  Hearty and rich, this baked pasta dish layers roasted squash with spicy sausage and melted cheese for the ultimate crowd-pleaser.
  
• Creamy Mushroom and Spinach Lasagna
  A meatless lasagna that’s still filling and flavorful, perfect for cozy evenings or vegetarian guests.
  
• Squash and Ricotta Stuffed Shells
  Large pasta shells filled with sweet roasted squash and creamy ricotta, topped with a light tomato sauce.
  

Each of these options brings seasonal ingredients to the forefront and complements the cozy feeling that comes with cooler nights and heartier dinners.

A Fall Favorite Worth Repeating

There is something deeply satisfying about a recipe that delivers both comfort and flavor without overcomplicating the process. Butternut squash pasta carbonara does just that. It brings together sweet roasted squash, salty bacon, and nutty parmesan into a meal that feels cozy yet elevated.

Whether you are serving it to family on a busy weeknight or sharing it with friends around a casual weekend table, this dish has the kind of warmth that people remember. It is flexible, forgiving, and full of seasonal goodness. And for anyone building their rotation of fall dinner ideas, this one belongs at the top.

If you try it, let others know how it turned out. Leave a comment, share a photo, or simply save it for the next chilly evening when only comfort food will do.

Butternut Squash Pasta Carbonara

Emily Wilson

This creamy Butternut Squash Pasta Carbonara is a cozy, egg-free twist on a classic. Sweet roasted squash blends into a velvety sauce, paired with crispy bacon, sage, and parmesan for the perfect fall comfort meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 5 bowls

Calories 571 kcal

Equipment

• Skillet
• Blender
• Large pot
• Colander
• Cutting Board

Ingredients

  

Main Ingredients

• 6 slices bacon chopped
• 1 tbsp fresh sage finely chopped
• 1 small yellow onion chopped (1 heaping cup)
• 1 piece butternut squash 1¾ lb, peeled, seeded, and diced into ½-inch cubes (about 4 cups)
• 3 cloves garlic minced
• 1 can low-sodium chicken broth 14.5 oz
• 1 pinch ground nutmeg
• 1/4 cup heavy cream or half and half
• 14 oz dry linguine
• 1/3 cup parmesan cheese finely shredded, plus more for serving
• salt and black pepper to taste

Instructions

 

• Cook bacon in a skillet over medium heat until crisp. Add sage, stir to coat, then transfer bacon and sage to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the skillet.
• Sauté onion in the skillet for 2 minutes. Add squash, season with salt and pepper, and cook for 7 minutes. Add garlic and cook 2 minutes more.
• Pour in chicken broth, add nutmeg, and simmer until reduced by half, about 15 minutes.
• Cook linguine until al dente. Reserve 1 cup of pasta water before draining.
• Let squash mixture cool slightly, then blend with cream until smooth. Work in batches if needed.
• Combine pasta, sauce, and reserved pasta water in the skillet. Cook over medium heat, tossing until well coated. Stir in parmesan and season to taste.
• Serve topped with bacon, sage, and extra parmesan.

Notes

For a vegetarian version, substitute bacon with mushrooms or smoked tempeh. Frozen or pre-cut squash can save time. Reheat gently on the stovetop with a splash of liquid to preserve texture.

Here is an approximate nutritional breakdown per serving based on five portions:

• Calories: 570
• Fat: 18 grams
• Saturated Fat: 7 grams
• Cholesterol: 38 milligrams
• Sodium: 320 milligrams
• Potassium: 920 milligrams
• Carbohydrates: 83 grams
• Fiber: 6 grams
• Sugars: 7 grams
• Protein: 16 grams
• Vitamin A: 17000 IU
• Vitamin C: 36 milligrams
• Calcium: 190 milligrams
  
• Iron: 2.5 milligrams

Keyword Butternut Pasta Sauce, Butternut Squash Pasta Carbonara, Fall Pasta Recipes, Squash Carbonara, Vegetarian Butternut Squash Carbonara

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