This Creamy Butternut Squash Pasta with Bacon brings together the best of both worlds — fall’s sweet roasted squash and Thai-inspired warmth from coconut cream, garlic, and a hint of white pepper. It’s comfort food with character — silky, smoky, and beautifully balanced.
In Thailand, creamy sauces often come from coconut milk, not dairy. I wanted to bring that same richness and warmth to this pasta by swapping in coconut cream for heavy cream. The flavor base — garlic, shallots, and white pepper — mirrors the aromatics used in Thai soups and curries, creating a sauce that feels familiar yet refreshingly new.
For more Thai-fusion recipes, give these recipes a try too! Thai Pumpkin Soup with Sausage, Thai pumpkin curry, Butternut squash with Feta, and Thai basil pesto pasta with shrimp.
Jump to:
- Why You’ll Love This Recipe
- Ingredients for Butternut Squash Bacon Pasta
- Substitution Ideas
- Instructions
- Helpful Kitchen Tips
- How to Serve
- How to Store & Reheat
- More Thai Recipes You'll Love
- Frequently Asked Questions
- Creamy Butternut Squash Pasta (with Bacon)
- Other Thai-Inspired Recipes You’ll Love
- Hi there, I’m Suwanee!
Why You’ll Love This Recipe
- Comforting and cozy with roasted butternut squash.
- Naturally creamy without needing heavy dairy.
- Subtly Thai-inspired — coconut cream, garlic, and white pepper add warmth.
- Perfect for weeknight dinners, make-ahead lunches, or meal prep.
Ingredients for Butternut Squash Bacon Pasta
- Butternut Squash – Naturally sweet and velvety when roasted, it gives this pasta its creamy texture and golden color.
- Coconut Cream – A Thai-inspired substitute for dairy cream; rich, fragrant, and slightly sweet.
- Garlic & Shallots – Roasted for depth and warmth — a nod to the aromatic base of many Thai curries.
- Bacon – Smoky and savory; balances the sweetness of the squash like fish sauce does in Thai dishes.
- Parsley – A bright, fresh contrast to the creamy sauce — a Pacific Northwest touch instead of cilantro.
- Pine Nuts – Add subtle nuttiness, like peanuts or cashews often do in Thai recipes.
- Pasta – Fettuccine works best; its ribbons catch the creamy sauce perfectly.
- White Pepper – Mild heat that echoes Thai soups like Tom Kha Gai.
Substitution Ideas
- Swap bacon for crispy pork belly for a richer, more indulgent flavor, or prosciutto for a lighter, salty touch. You can also use pancetta, an Italian cured pork similar to bacon but unsmoked, which adds a deep, savory flavor without the smokiness.
- For a vegetarian option, try pan-fried mushrooms or crispy smoked tofu for the same umami depth without the meat.
Instructions
- Roast the vegetables. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and stringy fibers. Place squash halves on a parchment-lined baking sheet with garlic and shallots around them. Drizzle with oil, sprinkle with salt, pepper, and chopped parsley. Roast for 30–40 minutes, removing garlic and shallots after 8–10 minutes once fragrant and golden.
- Cook the pasta: While the squash roasts, boil pasta according to package directions until al dente. Drain and set aside.
- Cook the bacon: In a large pan over medium heat, cook bacon until desired doneness. Softer bacon is excellent in the cream sauce but cook a couple of pieces cripsy for sprinkle as garnish. Remove and drain on paper towels, leaving a bit of the rendered fat in the pan for the sauce.
- Blend the sauce: Once the squash is tender, scoop out the flesh. Add it to a blender with the roasted garlic, shallots, and 1 cup coconut cream (or heavy cream). Blend until smooth and creamy.
- Combine pasta and sauce: In the same pan used for the bacon, add the pasta over medium heat, then pour in the blended squash sauce. Stir in salt, pepper, chopped parsley, and half the pine nuts. Add the rest of the cream until the sauce coats the noodles just right.
- Finish and serve: Top with crispy bacon, microgreens, or extra herbs. Serve warm with remaining pine nuts sprinkled on top.
Helpful Kitchen Tips
- Roast the squash until the edges caramelize — that’s where the sweetness deepens.
- Use coconut cream instead of heavy cream for a Thai-inspired, dairy-free version.
- The sauce thickens as it sits; thin it with a splash of pasta water or broth before reheating.
- For meal prep: Store individual portions in airtight containers — they reheat perfectly in 2–3 minutes.
- Substitute kabocha, acorn, or sugar pumpkin if you can’t find butternut squash.
How to Serve
Serve warm, topped with extra bacon, parsley, or microgreens. Pair it with toasted bread or a simple green salad. For a Thai twist, sprinkle crushed red pepper or a squeeze of lime over the top to brighten the flavors.
How to Store & Reheat
Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium heat with a splash of water or cream until smooth and hot.
More Thai Recipes You'll Love
- Thai Spaghetti Kee Mao
- Butternut Squash with Feta and Thai Herbs
- Thai Basil Pesto with Pine Nuts
- Tom Yum Pumpkin Seeds
Frequently Asked Questions
Yes — skip the bacon or use smoked tofu or mushrooms for depth.
Mash everything with a fork or use an immersion blender right in the pot.
Yes — roast it frozen until soft and golden before blending.
Creamy Butternut Squash Pasta (with Bacon)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Creamy butternut squash pasta with bacon, cozy, smoky, and Thai-inspired with coconut cream, garlic, and white pepper for a rich fall comfort dish.
Ingredients
- 1½ lbs butternut squash, peeled, seeded, and halved
- 12 oz fettuccine pasta
- ½ lb bacon, cooked and chopped
- 2 shallots, peeled and halved (3 oz)
- 6 cloves garlic, peeled
- 1 teaspoon oil (for roasting)
- 1 ½ cup coconut cream (or heavy cream)
- 1 tsp salt (plus more to taste)
- ¼ tsp white pepper (black is fine for substitute)
- ⅓ cup parsley, rough chopped
- 3 tbsp pine nuts
- Microgreens, for garnish (optional)
Instructions
- Roast the vegetables. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds and stringy fibers. Place squash halves on a parchment-lined baking sheet with garlic and shallots around them. Drizzle with oil, sprinkle with salt, pepper, and chopped parsley. Roast for 30–40 minutes, removing garlic and shallots after 8–10 minutes once fragrant and golden.
- Cook the pasta: While the squash roasts, boil pasta according to package directions until al dente. Drain and set aside.
- Cook the bacon: In a large pan over medium heat, cook bacon until desired doneness. Softer bacon is excellent in the cream sauce but cook a couple of pieces cripsy for sprinkle as garnish. Remove and drain on paper towels, leaving a bit of the rendered fat in the pan for the sauce.
- Blend the sauce: Once the squash is tender, scoop out the flesh. Add it to a blender with the roasted garlic, shallots, and 1 cup coconut cream (or heavy cream). Blend until smooth and creamy.
- Combine pasta and sauce: In the same pan used for the bacon, add the pasta over medium heat, then pour in the blended squash sauce. Stir in salt, pepper, chopped parsley, and half the pine nuts. Add the rest of the cream until the sauce coats the noodles just right.
- Finish and serve: Top with crispy bacon, microgreens, or extra herbs. Serve warm with remaining pine nuts sprinkled on top.
Notes
- Roast the squash until the edges caramelize — that’s where the sweetness deepens.
- Use coconut cream instead of heavy cream for a Thai-inspired, dairy-free version.
- The sauce thickens as it sits; thin it with a splash of pasta water or broth before reheating.
- For meal prep: Store individual portions in airtight containers — they reheat perfectly in 2–3 minutes.
- Substitute kabocha, acorn, or sugar pumpkin if you can’t find butternut squash.
- Prep Time: 10
- Cook Time: 50
- Category: fusion
- Method: stove top, oven
- Cuisine: thai fusion
Other Thai-Inspired Recipes You’ll Love
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Mark says
Really tasty dish. I didn’t know squash could rock as a sauce! Even our picky son liked it (we told him it was a cheese sauce). I normally don’t order pasta in a restaurant but I would order this dish. You didn’t just crush this, you squashed it!