Butternut Squash & Bacon Linguine

Double the Cozy, Double the Yum: Butternut Squash & Bacon Linguine

Hey friends! Isla here from BiteTide, and I’ve got a big ol’ pot of autumn magic simmering just for you. Picture this: golden butternut squash caramelized to perfection, salty bacon crackling in the pan, and silky pasta tossed with a sauce so luxe it’ll make you do a happy kitchen dance. This Butternut Squash & Bacon Linguine isn’t just dinner—it’s a warm hug on a chilly night. I’ve doubled the batch because let’s be real: leftovers are life when flavors meld overnight into something even more glorious. Whether you’re feeding your crew or meal-prepping for the week, this dish balances smoky, sweet, and savory like a flavor tightrope walker. And the best part? It’s *fancy* without the fuss. No obscure ingredients, no finicky techniques—just pure, unapologetic comfort. So tie on that apron, crank up your favorite playlist, and let’s turn your kitchen into the coziest corner of autumn.

Grandma’s Kitchen & the Squash That Stole My Heart

This recipe? It’s pure nostalgia for me. When I was eight, my grandma would let me perch on her wobbly step-stool every October, handing me the “important job” of scooping butternut squash seeds while she hummed old jazz tunes. One foggy coastal evening, she surprised me by swapping our usual roasted squash for pasta—tossing caramelized chunks with bacon and what she called “golden sauce” (egg yolks + Parmesan, I later learned!). I remember giggling as she dramatically twirled linguine onto my fork, declaring it “fancy seaside fare.” That bowl tasted like love and mischief. Years later, when I first tested this for BiteTide, I accidentally added cinnamon (thinking of her apple pies)—and boom! The warmth it added became our signature. Every time I make this, I swear I smell her lavender apron and hear that off-key humming. Food memories? They’re the best heirlooms.

Your Flavor Toolkit: Ingredients & Swaps

Grab these goodies—and remember, flexibility is your friend!

• 1 large butternut squash, peeled/chopped – The star! Swap: Sweet potatoes or pumpkin work too—just roast until tender.
• 4 tbsp olive oil – For roasting richness. Tip: Use the good stuff—it amplifies caramelization!
• 1 tbsp salt + ½ tsp black pepper – Season in layers. Chef insight: Salt squash before AND after roasting for depth.
• 1 tsp each garlic powder & onion powder – Umami boosters. Swap: Sauté 2 fresh garlic cloves if you’re feeling fancy.
• 1 tsp cinnamon – The secret weapon! Why? It whispers “autumn” and balances bacon’s salt.
• 16 slices bacon, chopped – Smoky crunch. Swap: Pancetta or turkey bacon. Veggie? Use smoked paprika + coconut aminos.
• 1 large onion, chopped – Sweetness base. Tip: Cut into 1-inch pieces so they hold texture.
• 4 tbsp fresh sage, chopped – Earthy magic. Chef hack: Rub leaves between palms first—releases oils!
• 2 lbs linguine – Silky vehicle. Swap: Fettuccine or gluten-free pasta. Avoid angel hair—it’s too delicate.
• 4 egg yolks + 1 cup grated Parmesan – Creamy “no-cream” sauce. Critical: Use room-temp yolks to prevent scrambling!Print
  

  Butternut Squash & Bacon Linguine

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  • Author: islamerrick
  • Total Time: ~50 mins

  Print Recipe

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  Description

  This autumn-inspired pasta is the perfect balance of smoky, savory, and slightly sweet. Roasted butternut squash, crispy bacon, and fresh sage come together with rich Parmesan and silky egg yolks for a creamy, comforting dish—now doubled for even more sharing (or leftovers!).

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  Ingredients

  Scale 1x2x3x

  1 large butternut squash, peeled and chopped into ½-inch pieces

  4 tbsp olive oil

  1 tbsp salt

  ½ tsp ground black pepper

  1 tsp garlic powder

  1 tsp onion powder

  1 tsp ground cinnamon

  16 slices bacon, chopped

  1 large onion, cut into 1-inch pieces

  4 tbsp fresh sage, chopped (plus more for garnish)

  2 lbs linguine pasta

  4 egg yolks

  1 cup grated Parmesan cheese (plus more for garnish)

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  Instructions

  Roast Squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread on a baking sheet and roast 25–30 minutes, until tender and slightly caramelized.

  Cook Bacon & Onion: In a large skillet, cook bacon until crispy. Remove and set aside, leaving about 2 tbsp bacon fat. Sauté onions in the bacon fat until soft and golden. Stir in sage.

  Cook Pasta: Meanwhile, boil linguine in salted water until al dente. Reserve 1 cup pasta water, then drain.

  Mix Sauce Base: In a bowl, whisk together egg yolks and Parmesan.

  Combine: Return pasta to the pot (off heat). Stir in egg mixture quickly, adding reserved pasta water as needed to create a silky sauce. Fold in squash, bacon, and onion mixture.

  Serve: Plate warm, topped with extra Parmesan and fresh sage.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Dinner

  Nutrition

  • Calories: 520
  • Fat: 27g
  • Carbohydrates: 50g
  • Protein: 19g

Let’s Get Cooking: Your Foolproof Roadmap

Follow these steps—and my cheeky tips—for pasta perfection:

1. Roast Squash: Preheat oven to 400°F (200°C). On a parchment-lined sheet, toss squash with oil, salt, pepper, garlic powder, onion powder, and cinnamon. 👉 Chef hack: Arrange in one layer—no overlapping!—for maximum caramelization. Roast 25-30 mins until fork-tender with crispy edges. Stir halfway!
2. Bacon & Onions: While squash roasts, cook chopped bacon in a large skillet over medium heat until crisp (8-10 mins). Remove bacon with a slotted spoon, leaving 2 tbsp glorious fat behind. 👉 Save that bacon! You’ll need it later. Add onions to the skillet and sauté until golden (10 mins). Stir in sage—it’ll crackle and perfume your whole kitchen!
3. Pasta Time: Boil linguine in heavily salted water (taste it—it should be like the sea!). Cook until al dente. 👉 Critical: Reserve 1 cup pasta water BEFORE draining! This starchy liquid is sauce gold. Drain pasta but don’t rinse—we need that starch.
4. Silky Sauce Base: In a bowl, whisk egg yolks and Parmesan until smooth. 👉 Tip: Add a spoonful of hot pasta water to temper yolks so they don’t scramble later.
5. The Grand Mix: Return drained pasta to the pot (OFF HEAT). Quickly pour in egg mixture, tossing nonstop with tongs. Add reserved pasta water ¼ cup at a time until glossy. 👉 Move fast here—the heat from the pasta cooks the sauce gently! Fold in roasted squash, bacon, and onion-sage mix. Taste—add extra salt or Parmesan if needed.

Plating Like a Pro (Minimal Effort Required!)

Slide that luscious pasta into wide, shallow bowls. Top with extra grated Parmesan, a sprinkle of fresh sage, and cracked black pepper. For *chef’s kiss* elegance, drizzle with a tiny bit of olive oil. Pair with a crisp green salad (arugula + lemon vinaigrette cuts the richness) or just crusty bread for sauce-mopping. Dim the lights, light a candle, and pretend you’re in a Tuscan farmhouse—even if it’s just Tuesday!

Shake It Up: 5 Tasty Twists

Customize this beauty for any craving or diet:

1. Veggie Delight: Skip bacon. Sauté mushrooms with smoked paprika for “faux-bacon” vibes.
2. Protein Power: Add shredded rotisserie chicken or crispy chickpeas with the squash.
3. Creamy Dreamy: Stir ½ cup mascarpone into the sauce for extra indulgence.
4. Nutty Crunch: Garnish with toasted pecans or walnuts.
5. Spicy Kick: Toss in red pepper flakes with the sage.

Isla’s Insider Scoop

Fun fact: This recipe was born from a “clean out the fridge” night! I had half a roasted squash, leftover bacon, and desperate hunger. The egg yolk trick? Stolen from carbonara—but the cinnamon was a happy accident when I grabbed the wrong spice jar. Now, it’s non-negotiable! Over the years, I’ve learned: doubling the bacon (always) and roasting squash ahead saves weeknight sanity. One reader even told me she adds apple slices to the roasting pan—genius, right? Oh, and if your sauce ever *does* scramble slightly? No panic! Blitz it with extra pasta water and call it “rustic.” Perfection is overrated; flavor is king.

Your Questions, Answered!

Q: Can I make this ahead?
A: Totally! Roast squash and cook bacon/onions up to 2 days early. Store separately in the fridge. Reheat gently before mixing with pasta and sauce.

Q: My sauce scrambled! Help?
A: Deep breaths! Remove pot from heat immediately. Add 2 tbsp cold butter and ¼ cup reserved pasta water, stirring like crazy. It’ll come back together. Next time, temper yolks with hot water first!

Q: Can I freeze leftovers?
A: I don’t recommend it—the egg sauce weeps when thawed. But leftovers keep beautifully in the fridge for 3 days. Reheat with a splash of broth or milk.

Q: No fresh sage? Substitutes?
A: Use 1 tsp dried rubbed sage (add with spices pre-roast). Or try thyme or rosemary—but sage is ideal for that earthy-autumn punch.

Nutritional Notes

Per Serving (1 of 8): ~520 calories | 27g fat | 50g carbs | 19g protein. This is comfort food with balance—squash delivers vitamin A, eggs offer protein, and bacon? Well, bacon brings joy (and sodium—taste before adding extra salt!).