Can I make this vegetarian?

Yes — skip the bacon or use smoked tofu or mushrooms for depth.

What if I don’t have a blender?

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, cozy, smoky, and Thai-inspired with coconut cream, garlic, and white pepper for a rich fall comfort dish.

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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.

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.