Pasta with Cauliflower Sauce, Bacon, and Roasted Butternut Squash
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the roasted butternut squash
  • 1 container (20 ounces) of pre-cut, peeled butternut squash
  • ~1 tablespoon of oil, 1 teaspoon of salt
  • pinch of cumin, chipotle pepper (optional)
For the cauliflower sauce
  • 3 slices of bacon
  • ½ onion
  • 2 cloves of garlic, minced
  • 1 head of cauliflower
  • 1 cup of water
  • pinch of nutmeg, cayenne, thyme (optional)
  • 1 tablespoon of butter (optional)
  • ½ box (1 pound) of cooked pasta for serving
For the roasted butternut squash
  1. Preheat the oven to 425 degrees. This will be for roasting the butternut squash.
  2. Prep for roasted butternut squash and cauliflower sauce is asynchronous. That means you can multi-task and prep for cauliflower sauce as the oven preheats.
  3. After the oven is done preheating, roast the butternut squash. Line a large 9x13 baking sheet with aluminum foil - this is for easy clean-up. Add the butternut squash. Mix with oil and spices. Put in oven until very soft, about 30 minutes.
For the cauliflower sauce
  1. As the oven preheats, cut stuff for the cauliflower sauce: dice onion and cauliflower, slice bacon.
  2. Put a large, fairly deep pan on the stovetop over medium-heat. Add the sliced bacon. Cook until crispy-looking. Remove cooked bacon, but leave bacon grease in pan.
  3. Add onion and garlic to the pan. Cook until golden brown, about 10 minutes.
  4. Add the cauliflower to the pan. Salt liberally - cauliflower is a lot of food.
  5. Add water to the pan. Cover pan, and simmer until cauliflower is very soft and tender, about 20 minutes.
  6. Taste sauce, and add optional spices and butter.
  7. Blend the cauliflower sauce. If you have an immersion blender, transfer the sauce into a tall, deep container, and use that. If you have a regular blender, carefully blend the sauce in batches - hot liquid can expand and burn you. If you have neither, cauliflower stew is still yummy.
  1. Serve food. There's 6 servings total. Leftovers keep well for a week.
Recipe by FoodParsed at