Pasta and noodles · 50 min
Butternut Squash Fettuccine with Bacon & Baby Spinach
- 50 min
- 2–6 servings
- 606 kcal / serving
Creamy butternut squash coats the pasta with a silky purée, while bacon adds a smoky crunch and spinach provides color and balance. It comes together in a straightforward weeknight rhythm without sacrificing depth of flavor.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 slicesbacon
- ½ smallbutternut squash
- 8 fl ozchicken or vegetable broth
- 6 ozfettuccine pasta
- 1 clovegarlic
- 1 ½ ozParmesan cheese
- ½ mediumyellow onion
- yellow onions
From the pantry: black pepper, salt
Cookware
chef's knife · colander · cutting board · grater · hand or regular blender · large pot · measuring spoons · medium saucepan · slotted spoon · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- ½ smallbutternut squash
- 1 clovegarlic
- ½ mediumyellow onion
- yellow onions
Meat & seafood
- 2 slicesbacon
Dairy, eggs & chilled
- 1 ½ ozParmesan cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- 6 ozfettuccine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| bacon | 2 slices | 4 slices | 6 slices |
| butternut squash | ½ small | 1 small | 1 ½ small |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| fettuccine pasta | 6 oz | 12 oz | 18 oz |
| garlic | 1 clove | 2 cloves | 6 cloves |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the bacon until crisp in a pan; transfer to a paper-towel–lined plate and keep the fat in the pan.
- In the same pan, sauté the onion and garlic in the bacon fat until translucent and fragrant.
- Wash, peel, and dice the squash to about 1½ cups in total.
- Add the diced squash to the pan with the onion and garlic and cook briefly to warm through.
- Pour in the broth and simmer until the squash is tender when tested with a fork.
- Boil a large pot of salted water and cook the fettuccine until al dente, then drain.
- Purée the squash mixture until smooth, then return it to the pan on low heat and stir in the Parmesan, salt, and pepper.
- Toss the hot pasta with the squash sauce, then fold in the spinach and cook just until wilted, about 3 minutes, turning to coat evenly.
- Divide among bowls, top with the crisp bacon, and serve.
Two tips
- Prep ahead by chopping the onion and garlic and dicing the squash, then store separately in the fridge.
- Finish with extra grated Parmesan at the end or a final swirl of broth to loosen the sauce if needed.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 27 g
- Carbs
- 83 g
- Fat
- 19 g
- Fiber
- 8 g
- Sodium
- 265 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.