Name: Mascarpone Butternut Squash Pasta with Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10.5 ounces pasta; 1 tbsp olive oil; 1 tbsp unsalted butter; ½ butternut squash; 2 garlic cloves (minced); 1 pound ground pork; 1 tbsp Italian seasoning; 1 tsp salt; 1 tsp black pepper; ½ tsp chili flakes; 1 ¼ cups chicken broth; 7 ounces mascarpone (at room temperature); 1 ounce grated Parmesan

Mascarpone butternut squash pasta with pork. Caramelized butternut squash, ground pork, and creamy mascarpone come together in this 30-minute pasta dish. It’s hearty, flavorful, and pure comfort in a bowl.

Why this pasta works

Sweet & savory balance: Caramelized butternut squash meets creamy mascarpone and hearty ground pork.
Weeknight-friendly: Just 30 minutes from start to finish, with no fussy steps.
Versatile: Swap pork for bacon, chicken, or beef.
Greens welcome: Toss in spinach or kale for extra color and nutrition.
Any pasta shape: Tagliatelle, rigatoni, or whatever you’ve got on hand.

A bowl of this pasta is cozy, satisfying, and guaranteed to earn a spot in your weeknight rotation.

How to make butternut squash mascarpone pasta with ground pork

The prep couldn’t be easier. Watch the step-by-step VIDEO and follow this flow:

Brown the squash until the edges are caramelized.
Add the ground pork, garlic, and spices. Cook until the pork is browned.
Pour in chicken broth and let it simmer while you boil the pasta.
Finish with creaminess: once the pasta is ready, stir in mascarpone and Parmesan.
Toss it all together in a large pot so there’s plenty of room to coat the noodles. Dinner = done.

What you’ll need for this pasta

Oil and butter: To soften the squash and give it a nice golden brown caramelized flavor.
Butternut squash: Known for its subtle sweet and nutty flavor. You can also use Kabocha squash or Red Kuri, they ‘ll be equally delicious.
Garlic: An essential flavor base, use more if you love garlic.
Ground pork: Adds a hearty touch, but you can swap it for ground chicken, ground beef or bacon.
Seasoning: salt, black pepper, Italian seasoning and chili flakes.
Chicken broth: To cook down the squash. Vegetable broth would work here too.
Mascarpone: For that lusciously creamy sauce. I prefer to use mascarpone for its soft, light texture and mild, milky flavor, but you can substitute it for cream cheese or heavy cream.
Parmesan: To add a deep savory note. Best when freshly grated.
Pasta: I used shells, but pretty much any pasta shape will work. You could also use gnocchi.

Helpful tips

Add greens: I like to sneak in spinach, kale, or zucchini, they blend right in and make the dish heartier.
Round out the meal: I usually serve this with crusty bread, garlic bread or a leafy salad, but steamed broccoli or roasted veggies work great too.

Make ahead

You can cook the sauce and pasta a day in advance. I store them separately in airtight containers, then reheat the sauce and toss everything together right before serving.

Pro tip

If I don’t have mascarpone, I’ll use softened cream cheese or even a splash of heavy cream, it still comes out rich and creamy.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth or cream to loosen the sauce if needed.

Mascarpone Butternut Squash Pasta with Pork