30 mins
1 hr 30 mins
Serves 6

Roasted Butternut Squash & Applewood Smoked Bacon Gratin Pasta Bundt

With its unique presentation, this bundt pan pasta dish will make a statement when entertaining. The combination of roasted squash and garlic paired with apple wood smoked bacon and smoked mozzarella, gives this pasta a delicious smoky and creamy flavour.
Share This Recipe:


  • 550 g Italpasta Artisan Spaghettini
  • 3 tbsp extra virgin olive oil
  • 1 butternut squash (medium), cut lengthwise with seeds removed
  • 1 whole garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper, fresh ground
  • 500 g applewood smoked bacon, cut in 1/2 inch pieces
  • 3 tbsp salted butter
  • 3 tbsp flour
  • 2 cup 2% milk
  • 2 cup smoked mozzarella, grated
  • 1/2 cup pecorino cheese, grated with extra for garnish
  • 2 tbsp fresh sage, chiffonade

Maple Walnuts

  • 1/2 cup walnuts, chopped
  • 1/2 tsp pepper, fresh ground
  • 1 tbsp pure dark maple syrup


  • Butter a 9’ inch bundt pan and set aside.
  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  • Toss squash with 2 tbsp of olive oil and season with salt and pepper. Place squash cut side down on parchment paper.
  • Cut top of garlic bulb to expose cloves and drizzle 1 tbsp of olive oil over the exposed cloves. Place on baking sheet with squash.
  • Roast for 35-40 minutes until squash and garlic have softened. Let cool and remove garlic cloves from skin and scoop out squash.
  • Heat a medium pot over medium-high heat. Add chopped bacon and cook until slightly crisp, about 6-7 minutes. Remove from pot and place on plate lined with paper towel, discard bacon grease.
  • Place pot back on burner over medium heat and melt butter. Whisk in flour and continue whisking until mixture has turned golden.
  • Whisk in the milk and remove any lumps. Cook until slightly thickened, about 5 minutes. Add in squash, garlic and sage and whisk until smooth.
  • Add grated cheese and continue whisking until cheese has melted and mixture is creamy.
  • Add in bacon, pasta and stir well to coat pasta.
  • Pour mixture evenly into prepared bundt pan.
  • Bake in preheated oven for 30-35 minutes until top is golden.
  • Remove from oven and let stand for 6 minutes to firm up.
  • To make walnuts, heat a skillet over medium high heat. Add maple syrup, black pepper and bring to a simmer.
  • Add walnuts and stir for 5 minutes until candied. Remove and spread out on parchment paper to cool.
  • Gently transfer Bundt to a serving platter. Garnish with candied walnuts and grated pecorino cheese.
Share This Recipe:


This recipe calls for 550 g of spaghettini, which means you will require a full box plus an addi-tional 100 g for a full bundt pan.

Nutritional Analysis

Calories: 700kcalCarbohydrates: 79gProtein: 29gFat: 32gCholesterol: 65mgSodium: 760mgFiber: 6gSugar: 10g