Simple one-pot squash, bacon and sage pasta recipe
This one-pot pasta dish is our ultimate comfort food, perfect whatever the weather. Feel free to leave out the bacon and use a vegetarian hard cheese and stock if you're going meat-free.
Once you’ve made a one-pot pasta, you’ll be hooked. This recipe is easy to adapt to your needs and available ingredients, depending on seasonality and what's in your fridge.
See the tip bow below for some suggested variations.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
625
Ingredients
300 g pasta (we used penne, but use any short shape you like)
300 g butternut squash, peeled and cut into 1.5cm pieces
2 shallots, finely sliced
4 rashers smoked streaky bacon, chopped
5 whole sage leaves, plus extra, shredded to serve
50 ml olive oil
1 litre hot chicken stock
40 g grated Parmesan, plus extra, to serve
75 ml double cream
Directions
Step 1
Into a large, heavy-based pan put the pasta, butternut squash, shallots, streaky bacon, whole sage leaves, olive oil, hot stock and some seasoning. Bring to the boil, then turn down the heat slightly and bubble, stirring occasionally, until most of the water has been absorbed and the pasta is just tender.
Step 2
Add grated Parmesan and double cream. Bubble for a minute and check seasoning. Divide among four pasta bowls and serve, sprinkled with more cheese and shredded fresh sage, if you like.
If cooking for vegetarians, leave out the bacon and use a vegetarian hard cheese and stock in place of the Parmesan and chicken stock.
Swap the sage for fresh thyme or rosemary, or use a large pinch of dried herbs instead, if you like.
If you can't get shallots, use 2 heaped tbsp finely chopped onion instead.
If you don't have any squash, then carrot or pumpkin would also work!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
