Penne with Brown Sugar Roasted Squash, Apple and Bacon

Honey squash and brown sugar and bacon and roasted apples oh my! #hungryI’ve found a way to like squash. Cube it up, smother it with brown sugar, add a little magic (cheese!) and viola! Healthy and amazing. Make the squash portion of this recipe sans pasta for a great side dish to chicken or fish. I would love to see your recreations! Comment your additions below or upload a photo to Instagram and tag @chocolateandlace_ .

Penne with Brown Sugar Roasted Squash, Apple and Bacon
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 3-4
  • 2- 3 Honey Nut Squash, sliced in half
  • 3 cups cooked pasta, penne shown here
  • 4 slices turkey bacon, chopped
  • 1 Apple, diced
  • 1 small shallot, minced
  • 2 tablespoons EVOO
  • 6 sprigs thyme
  • ¼ cup brown sugar
  • 4- 6 tablespoons butter
  • Sea Salt and Pepper to Taste
  • Shredded Parmesan cheese for garnish
  1. Boil water for pasta, add salt, cook al dente and set aside.
  2. In a medium bowl mix Apple, bacon, shallot, 2 sprigs of thyme leaves and 2 tablespoons brown sugar.
  3. Coat halved squash in extra virgin olive oil on both sides and place in baking dish.
  4. Sprinkle remaining brown sugar, sea salt and pepper over squash.
  5. Fill squash with scoops of the apple and bacon mixture.
  6. Place in over at 400 degrees for 45 minutes
  7. Remove squash from oven and let cool until you can touch it.
  8. Place squash on a cutting board and chop up into cubes. It's okay if the apple and bacon mixture go every where.
  9. Heat one tablespoon EVOO in a large skillet on medium high.
  10. Transfer squash and apple bacon mixture to skillet. Toss until squash is ready to eat to your liking.
  11. Place 4-6 table spoons of butter into the skillet and melt.
  12. Add in pasta and leaves of 2 thyme sprigs and toss until all pasta is coated.
  13. You will now have a mildly creamy butter sauce.
  14. Top with a bit of shredded parmesan cheese for added fall goodness!

1 Comment

  1. December 8, 2015 / 4:44 am

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