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
300g
pasta (we used penne, but use any short shape you like)
300g
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
50ml
olive oil
1
litre hot chicken stock
40g
grated Parmesan, plus extra, to serve
75ml
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!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
