Monday, December 8, 2014

Creamy Pasta with Butternut Squash and Mascarpone Cheese

A delicious combination of sweet butternut squash, creamy mascarpone cheese, crispy crumbled bacon, and sage infused butter sauce, makes this pasta worth a try!
This pasta has it all: a balanced, nutrient-rich dish that will make you feel happy and satisfied.
It has sweet and nutty butternut squash, which is a great source of vitamin C, fibers, magnesium and potassium. It has all the calcium and proteins that you need, from the mascarpone and the parmesan cheese. And the carbs and fibers form the pasta.
And then, there is bacon. Sinfully crispy bacon.
You can always make this pasta without it. But, what can I say? Dinner should not only be wholesome and balanced, but also fun and tempting. And bacon is an amazing addition to the taste.  The sweet and rich flavors of the squash and cheese is really only complete with the crunchy and smoky  aroma of the bacon.
And note, this recipe is fast and quite easy. A bowl of this pasta will leave you full and happy, so make sure to add it to your list of one-dish dinner recipes.

Ingredients: serving 4
  • 1 lb (450 gr) of butternut squash, cleaned, peeled and cubed
  • 5-6 leaves of sage
  • 2 tablespoons of unsalted butter
  • 4 oz (110 gr) of mascarpone cheese
  • 4 tablespoons of freshly grated Parmesan cheese
  • 3 slices of bacon, thick cut (optional)
  • salt and pepper
  • 12 oz (340 gr) of pasta, I used Barilla casarecce pasta
Preparation time: 35 minutes
1. Bring a large pot of salted water to a boil. Peel, clean and cut in cubes the butternut squash. As soon as the water boils, cook the squash for about 5 minutes.
2. In a large skillet, melt the butter with the sage. After the 5 minutes remove the squash from the water. Don't throw away the water - you will use it to cook the pasta! Add the squash to the skillet and saute' for another 5-10 minutes until soft.
3. Cook the pasta in the boiling water, using the same water you cooked the squash in. And cook the bacon in a separate pan until crispy. Cut the bacon in pieces.
4. Mash some of the squash with a fork, and add the mascarpone to the skillet. Add several tablespoons (a few at the time) of the boiling water to help the cheese melt, and make a creamy sauce. Adjust with salt if necessary.
5. Drain the pasta and toss in the skillet with the mascarpone and squash sauce, adding the Parmesan cheese. Sprinkle with pepper.
Serve immediately with crumbled crispy bacon on top. Enjoy! 


  1. This pasta looks SO incredibly creamy, comforting and delicious. Seriously after seeing the images, it is all I am craving!

    1. Oh, thank you Thalia! Let me know if you try it out.

    2. Think I'll try it!

  2. Tried this recipe today without the bacon absolutely delish

  3. With butternut squashes ripening and the remains of a pot of mascarpone festering in the fridge, this recipe was just what I needed. Sadly out of bacon, but I'll definitely use it next time I cook this. Thanks.