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Gluten-Free Fettuccine with Roasted Squash, Bacon, and Red Onion Recipe

You can't know how incredible this gluten-free pasta with roasted squash and bacon  is until you make it. So, we strongly recommend you drop everything and do just that. It's truly one of the most addictive pastas we've ever made, and the melty, sweet red onions put it over the top. 

Servings 2
Author Eric Lundy


  • 3 cups butternut squash (from neck of squash), peeled and cut into ¾-inch cubes
  • 1 small red onion cut into 3/4-inch half moons
  • 4 slices thick-cut bacon cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil divided
  • 3 finely chopped fresh sage leaves or 3/4 teaspoon chopped dried sage
  • Kosher salt and freshly ground pepper
  • 8 ounces gluten-free fettuccine or other gluten-free dried pasta
  • 3 large chard leaves washed, thick center stems removed and discarded, cut into bite-size pieces
  • 1 ounce (about 1/2 cup) grated Parmesan cheese, divided


  1. Preheat the oven to 450°F. On a large, rimmed baking sheet, toss the squash, onion, and bacon with 1 tablespoon of the oil and spread in an even layer. Sprinkle with the chopped sage, 1/2 teaspoon salt, and pepper to taste. Roast, tossing a few times during cooking, until the squash is tender and the bacon and onions are nicely browned, 25 to 30 minutes.

  2. Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water. Place the chard in a large colander in the sink and drain pasta over chard. Let the pasta sit on the chard for 1 minute, drain well, and place the mixture in the pasta pot.
  3. Add the squash mixture to the pasta/chard combination, along with the reserved pasta water, remaining tablespoon of oil, and half of the Parmesan cheese. Toss to combine and season with salt and pepper to taste. Serve with remaining Parmesan.