Whole Wheat Penne with Roasted Butternut Squash and Bacon

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Sweet roasted squash, salty bacon, and firm al dente whole wheat penne make a satisfying winter meal.


  • 2 cups butternut squash, diced in 1/2 in cubes
  • 2 Tbsp olive oil
  • sprinkle salt, coarse grain
  • 8 oz Hodgson Mill Whole Wheat Penne
  • 5 thick slices bacon, diced
  • 3 tsp garlic, minced
  • 1/2 cup parmesan, grated
  • 2 Tbsp sage, chopped, fresh
  • balsamic vinegar, for drizzling


Preheat oven to 450ºF. Line a baking sheet with aluminum foil, then toss squash with balsamic vinegar, olive oil and salt on the sheet.Roast for 15 to 20 minutes or until the squash is tender, stirring/turning once. Set aside. 

Cook the pasta in a large pot of water according to package directions. Reserve one cup of the cooking water for later, ten draining the pasta. Cover an dkeep warm.

In a large skillet over medium heat, sauté the bacon until fat is rendered and bacon is crisp.  Drain bacon on a paper towel-lined plate and set aside. 

Pour out all but one tablespoon of bacon drippings from the skillet and add garlic. Reduce heat and cook garlic for a minute, until lightly browned and fragrant. Add the roasted squash, bacon and pasta to the skillet with the garlic and toss everything together.  Add reserved cooking water, a little at a time, to the pasta mixture if sauce is too thick (you may not need all of it)  Warm again over low heat if necessary. Serve warm with chopped sage, Parmesan cheese, and a sprinkle of balsamic vinegar if desired.

Makes 6-8 servings Print this Recipe

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