Thai fusion•comfort

Creamy Butternut Squash Pasta (with Bacon)

Creamy butternut squash pasta with bacon, cozy, smoky, and Thai-inspired with coconut cream, garlic, and white pepper for a rich fall comfort dish.

Ingredients

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1
. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and stringy fibers. Place squash halves on a parchment-lined baking sheet with garlic and shallots around them. Drizzle with oil, sprinkle with salt, pepper, and chopped parsley. Roast for 30–40 minutes, removing garlic and shallots after 8–10 minutes once fragrant and golden.
2
While the squash roasts, boil pasta according to package directions until al dente. Drain and set aside.
3
In a large pan over medium heat, cook bacon until desired doneness. Softer bacon is excellent in the cream sauce but cook a couple of pieces cripsy for sprinkle as garnish. Remove and drain on paper towels, leaving a bit of the rendered fat in the pan for the sauce.
4
Once the squash is tender, scoop out the flesh. Add it to a blender with the roasted garlic, shallots, and 1 cup coconut cream (or heavy cream). Blend until smooth and creamy.
5
In the same pan used for the bacon, add the pasta over medium heat, then pour in the blended squash sauce. Stir in salt, pepper, chopped parsley, and half the pine nuts. Add the rest of the cream until the sauce coats the noodles just right.
6
Top with crispy bacon, microgreens, or extra herbs. Serve warm with remaining pine nuts sprinkled on top.