Butternut Squash Pasta Carbonara


Butternut Squash Pasta Carbonara is the perfect fall meal and it will likely become a staple for you this time of year. It’s deliciously creamy (even without egg), it’s rich and hearty, it has the perfect balance and blend of flavors (bacon + butternut squash + sage) and it’s a meal your whole family will enjoy, even my kids gave this a big thumbs up!

Butternut Squash Pasta Carbonara | Cooking Classy

Autumn Carbonara with Butternut Squash

The only tedious thing about this recipe to me is peeling, seeding and chopping up the squash into small cubes…it takes foreeeeever. Okay like 10 – 15 minutes, but 10 – 15 minutes can be precious these days so maybe I’ll have to try it out with the pre-cut stuff from the store to make it a quicker meal and see how it goes.

Really though this pasta is so good it is most definitely worth the chopping required so don’t hesitate to try it!

It is absolutely delicious and it’s the perfect comforting fall dish. And if you want to add extra bacon I won’t judge, I may or may not have added a little extra myself :).

Butternut Squash Pasta Carbonara | Cooking Classy

Ingredients You’ll Need for This Recipe

  • Bacon
  • Fresh sage
  • Yellow onion
  • Butternut squash
  • Garlic
  • Low-sodium chicken broth
  • Nutmeg
  • Heavy cream
  • Linguine
  • Parmesan

Butternut Squash Carbonara | Cooking Classy

How to Make Butternut Squash Carbonara

  • Cook bacon and sage.
  • Saute onion, squash and garlic.
  • Simmer with broth and nutmeg.
  • Cook pasta. Reserve 1 cup pasta water before draining.
  • Puree squash mixture in blender then toss with pasta, along with needed pasta water.
  • Toss in parmesan. Serve with bacon and more parmesan.

More Butternut Squash Recipes to Try!

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Butternut Squash Pasta Carbonara

4.34 from 9 votes

This Butternut Squash Pasta Carbonara is the perfect fall meal and it will likely become a staple for you this time of year. It's deliciously creamy (even without egg), it's rich and hearty, it has the perfect balance and blend of flavors (bacon + butternut squash + sage) and it's a meal your whole family will enjoy, even my kids gave this a big thumbs up!

Servings: 5
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 6 slices (6 oz) bacon, chopped
  • 1 Tbsp finely chopped fresh sage
  • 1 small yellow onion chopped (1 heaping cup)
  • 1 (1 3/4lb) butternut squash, peeled, seeded and diced into 1/2-inch cubes (about 4 cups)
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 pinch ground nutmeg
  • 1/4 cup heavy cream (or half and half for a lighter option)
  • 14 oz dry linguine
  • 1/3 cup finely shredded parmesan cheese, plus more for serving


  1. Cook bacon in a 12-inch non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp, add sage and toss to coat in drippings. 
  2. Remove bacon and sage from skillet while leaving 2 Tbsp rendered bacon fat in skillet, transfer bacon and sage to a plate lined with paper towels, set aside.
  3. Add onions to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly). 
  4. Add in garlic and cook, tossing occasionally, 2 minutes longer. Pour in chicken broth, sprinkle in nutmeg and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
  5. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package (ideally time it so pasta finishes cooking nearly the same time as the sauce is finished in the next step below). Drain and reserve 1 cup pasta water.
  6. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to blender*, cover with lid then remove lids center insert. While holding a folded kitchen towel over lid blend mixture until smooth.

  7. In reserved skillet combined drained pasta, pureed squash mixture, and 1/4 cup reserved pasta water. 
  8. Cook over medium heat, tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes. 
  9. Toss in 1/3 cup parmesan, season with salt and pepper to taste. Plate and serve pasta topped with parmesan, bacon, sage and more pepper.

Recipe Notes

  • *With hot liquids your blender should be no more than half full so if you have a smaller blender work in two batches. 
  • Recipe source: adapted slightly from Bon Appetit
Nutrition Facts
Butternut Squash Pasta Carbonara
Amount Per Serving
Calories 571 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 323mg 13%
Potassium 921mg 26%
Total Carbohydrates 83g 28%
Dietary Fiber 6g 24%
Sugars 7g
Protein 16g 32%
Vitamin A 342.1%
Vitamin C 44%
Calcium 19.3%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Butternut Squash Carbonara
Calories: 571 kcal
Author: Jaclyn


  • Charlene: It was nice, but rather bland. I’m not sure what would have helped. I added more Parmesan and pepper, and that improved it a bit. My ten-year-old daughter, on the other hand, adored it and even had seconds (which she never, ever asks for). This recipe is extremely kid-friendly, which is worth five stars all on its own. March 24, 2019 at 6:18pm Reply

  • Becky: I made this for dinner this week!

    I’m vegetarian so left off the bacon bits. Having read other comments, I also opted to roast the squash in the oven until tender and then added to blender (I hate cutting squash).

    Otherwise, made as directed. Very good! The parmesan and pepper (and bacon if you’re using that, I imagine) after plating were really important to adding some depth, I found, so don’t skimp on those. January 12, 2019 at 9:53am Reply

  • Alicia: Just made it! Delicious!! November 17, 2018 at 1:40pm Reply

  • Lindizzima: Can you use dried sage inst as of fresh sage? It’s a bit hard to find fresh where I live. November 6, 2018 at 8:21am Reply

    • Jaclyn: That should be fine. I’d use 1 tsp. November 9, 2018 at 3:02pm Reply

  • cheryl: Seemed really blan but very filling October 31, 2018 at 11:24pm Reply

  • Lori: I wonder if you could skip the peeling and cubing of the squash (and avoid the singe-use plastic, expense and risk of contamination from pre-cut squash) by cutting it in half, scooping out the seeds and roasting or microwaving it. Then you could just scoop the cooked pulp out of the shell and add it with the broth. Might be worth a try. October 15, 2018 at 6:13pm Reply

    • Jaclyn: Yes that should work great too. October 16, 2018 at 8:34am Reply

  • Sophie: This was sooo delicious! My husband who claims he doesn’t like squash devoured it and said it was restaurant quality October 13, 2018 at 7:47pm Reply

    • Jaclyn: Happy to hear even someone who doesn’t like squash enjoyed this! Thanks for your review Sophie! October 13, 2018 at 11:34pm Reply

  • Shauna Perez: It seems you skipped adding squash to broth for simmering? October 3, 2018 at 4:33pm Reply

    • Jaclyn: It’s added there after the onions :). October 15, 2018 at 5:44pm Reply

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