Winter Spiced Butternut Squash Pasta

"brought this Winter Spiced Butternut Squash Pasta w/ Crispy Pork Belly with me today to celebrate @thefeedfeed 's perfectttt new Brooklyn location . I enjoyed a delicious brunch with the courtesy of @vitamix + the most amazing and talented foodies"
-- @bakedambrosia
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  • Recipe Card
Prep time 10mins
Cook time 50mins

Recipe Card


  • 5 cups (2 pounds) butternut squash, peeled and cubed
  • 3 cloves unpeeled garlic
  • 2 tablespoons plus 1 teaspoon olive oil
  • 6 thick slices cut into 1/2-inch cubes bacon
  • 1 onion, chopped
  • 1 tablespoon Winter Spice Seasoning
  • Salt and pepper, to taste
  • 1 (12 ounce) bag pappardelle, or pasta of choice
  • 4 to 6 sage leaves, for serving
  • Fresh Parmesan, grated


  • Step 1

    Preheat oven to 375ºF. Line a baking sheet with parchment paper.

  • Step 2

    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.

  • Step 3

    Meanwhile bring a large pot of water to a boil and cook pasta to al dente according to package. Reserve 2 cups pasta water.

  • Step 4

    Heat a skillet over medium heat. Cook bacon until crispy. Transfer to a paper towel lined plate and set aside.

  • Step 5

    Add chopped onion to skillet with bacon grease and sauté until soft and translucent. Remove from heat.

  • Step 6

    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.

  • Step 7

    Serve over cooked pasta. Top with bacon, sage, and grated parmesan.

  • Step 8

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