Creamy Butternut Squash Pasta with Bacon & Brussel Sprouts

Serves about 6.

Prep time: 10 minutes

Cook time:  40 minutes
Total time: 50 minutes


For the sauce:

For the brussel sprouts:

For the pasta:


  1. Preheat oven 400 degrees F. Line a 9 x 13 baking pan with foil and add the butternut squash, flesh side up. Drizzle with olive oil and add salt and pepper. Roast for about 45 – 55 minutes, or until flesh is tender when pricked with a fork. Remove from oven and let cool slightly.
  2. Once squash cooled enough to handle, scoop the flesh out with a large spoon and place into a food processor or powerful blender. Pour in chicken broth and blend. Gradually add cream (about 1 tablespoon at a time) until sauce is thick and creamy. Season with salt and pepper.
  3. Meanwhile, bring a large pot of water to a boil. Add pasta and a dash of salt. Cook until al-dente, about 7 – 8 minutes. Rinse and set aside.
  4. Heat a large skillet over medium high heat. Add the bacon and cook until crispy on both sides, about 4 minutes on each. Remove from pan and place on a paper towel lined plate. Once drained, chop into bite size pieces. Reserve about 2 tablespoons bacon grease, discarding the rest. Add the onions and cook until fragrant, about 3 minutes. Add the brussel sprouts and cook on medium high heat until browned and slightly crispy, about 5 – 6 minutes.
  5. In a large bowl, mix the pasta, brussel sprout mixture, bacon and sauce, tossing to coat. Serve with additional salt and pepper and sprinkled parmesan cheese. Garnish with greens.

Nutritional information per serving (about 1 cup):

Calories: 379.5
Fat: 14.6 grams
Carbohydrates: 67 grams
Fiber: 4.6 grams
Protein: 15.8 grams
Weight Watchers Points: 12

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