Whole Wheat Penne with Roasted Butternut Squash and Bacon

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Dietary: Peanut-Free, Tree-Nut Free, Whole Grain

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

Prep: 10 min
Total Time: 40 min
Yield: 6-8 servings


  • 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 450°F. Line a baking sheet with aluminum foil,  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 according to package directions. Reserve one cup of pasta water for later, drain pasta. Cover and keep warm.
  • In a large skillet, over medium heat, sauté  bacon until fat is rendered and bacon is crisp. Drain bacon on paper towel-lined plate and set aside.
  • Pour out all but one Tbsp of bacon drippings from the skillet, add garlic. Reduce heat and cook garlic for a minute, until lightly browned and fragrant. Add roasted squash, bacon and pasta to the skillet with the garlic and toss together. Add reserved pasta water, a little at a time, to the pasta mixture as needed to thin sauce(you may not need all of the pasta water).
  • Warm as needed over low heat to completely heat dish.
  • Serve warm with chopped sage, Parmesan cheese, and a sprinkle of balsamic vinegar if desired.