Bacon and Butternut Squash Penne







A recipe allowed in a diet.

Fried bacon, pasta, squash, cream cheese, Gruyere cheese… Is your mouth watering yet? This dish has “crispy together with cheesy and creamy” written all over it. It’s plenty succulent too, thanks to the hot, thick sauce made with flour, cream cheese, and chicken stock. And it is truly delicious!

Nutritional Chart

Calories: 940 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 35 g
  • 50 g
  • 91 g

Ingredients Needed for Bacon and Butternut Squash Penne

3 bacon slices
1 onion, diced
2 garlic cloves, diced

For the sauce:

½ cup flour
1 cup chicken stock
½ cup cream cheese
chili flakes

For the final dish:

10 ounces of cooked penne
5 ounces of baked butternut squash, cubed
1 cup gruyère, grated

How to Make Bacon and Butternut Squash Penne

  1. Heat a skillet over medium heat. fry the bacon slices on both sides until crisp. Set aside.
  2. Use the same skillet to cook the onion. After 2 minutes, add the garlic. Season with salt and pepper, stir and cook them together until the onion is tender. Set aside.
  3. For the sauce:
    Add the flour and 1/3 of the chicken stock to a bowl and whisk. Heat the remaining chicken stock in a saucepan over medium heat. When the stock starts popping, reduce the heat and add the flour and stock mixture while whisking continuously until the sauce thickens. Remove from the heat.
  4. While the sauce is still hot, add the cream cheese and whisk to incorporate it into the sauce. Season with salt and pepper, add the chili flakes, whisk, then set aside.
  5. Add the cooked penne and baked pumpkin to a baking dish. Crumble the fried bacon and add it too. Also, add the cooked onion and garlic. Cover everything with the cream cheese sauce, then layer the Gruyere cheese on top. Bake for 20 minutes at 360⁰F/180⁰C.

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