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+ servings
Roasted butternut squash pasta with rosemary and bacon in a skillet.
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5 from 2 votes

Roasted Butternut Squash Pasta

Cozy pasta with roasted butternut squash, bacon, rosemary, and Parmesan is sure to be a new fall favorite. It's easy to make and completely delicious.


  • 3-4 cups cubed butternut squash from 1 medium-large squash
  • 1/2 red onion chopped
  • 2 tablespoons olive oil divided
  • 1 tablespoon chopped fresh rosemary or 1 and 1/2 teaspoons dried
  • kosher salt and black pepper
  • 8 ounces pasta
  • 1/4 cup chopped walnuts
  • 3 tablespoons butter
  • 2 pieces cooked bacon crumbled
  • 1/2 cup shredded or shaved Parmesan


  • Preheat oven to 425 degrees F, and line a large rimmed baking sheet with parchment or a silicone baking mat for easy clean-up.
  • Combine squash and onion on the baking sheet. Sprinkle with 1 tablespoon olive oil, rosemary, 1/2 teaspoon salt, and 6-8 cranks of fresh-ground black pepper. Toss to combine. Roast for 20-25 minutes, tossing halfway through cooking, until the squash is tender and starting to brown on the edges.
  • When the squash is about halfway done, boil a large pot of well-salted water and cook pasta to al dente, according to package directions. Drain and set aside.
  • While pasta cooks, place a large skillet or pot over medium heat. Add walnuts and toast in the dry skillet for 2-3 minutes, stirring frequently and taking care that they don’t start to blacken or burn. Once the walnuts are lightly toasted and fragrant, add butter and remaining 1 tablespoon olive oil to the pan.
  • When butter is melted, stir in the drained pasta, roasted squash, crumbled bacon, and Parmesan. Toss to combine. Garnish with additional sprigs of rosemary, if desired, and season with more salt and pepper to taste.


  • Squash: For best results, use squash cut into cubes of approximately 1/2". This allows them to roast quickly and evenly.
  • Onion: Sub 1 chopped medium shallot for a slightly different flavor.

Nutrition Estimate

Calories: 477kcal, Carbohydrates: 57g, Protein: 12g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 27mg, Sodium: 192mg, Potassium: 548mg, Fiber: 5g, Sugar: 5g, Vitamin A: 11488IU, Vitamin C: 23mg, Calcium: 156mg, Iron: 2mg
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