Crispy bits of pancetta paired with a silky, dreamy butternut squash sauce make this Creamy Butternut Squash Pasta with Pancetta Recipe a fall favorite that’s both comforting and surprisingly easy to pull together. You’ll fall for its cozy vibes immediately.
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Why You'll Love This Recipe
This Creamy Butternut Squash Pasta with Pancetta Recipe holds a special place in my kitchen because it takes humble autumn ingredients and transforms them into something luxurious yet approachable. It’s perfect for impressing guests or just treating yourself after a long day.
- Incredible flavor combo: The sweetness of roasted butternut squash balances perfectly with salty, crispy pancetta.
- Rich and creamy without cream: The sauce uses whole milk and squash for creaminess, keeping it light but indulgent.
- Simple but impressive: With just a handful of ingredients and straightforward steps, you’ll wow everyone at the table.
- Flexible and forgiving: You can swap pasta shapes or easily adjust the sauce’s thickness to suit your mood and pantry.
Ingredients & Why They Work
Each ingredient plays a role in building this dish’s character. Roasting the butternut squash brings out a natural sweetness that’s the star of the sauce, while the pancetta adds the perfect burst of savory crunch. I find prepping these carefully makes all the difference—don’t rush the roasting!
- Whole garlic head: Roasting softens the garlic, giving it a mellow, sweet flavor that blends seamlessly into the sauce.
- Butternut squash: The base of the creamy sauce, it adds body and subtle sweetness without heaviness.
- Yellow onion: Roasting the onion sweetens and deepens the flavor, making the sauce more complex.
- Salt and pepper: Essentials for seasoning both the veggies and pasta water; don’t skip salting your pasta water generously!
- Olive oil: Use good quality for roasting and pancetta crisping to elevate the overall flavor.
- Thick spaghetti or bucatini pasta: I love how these thicker noodles hold onto the creamy sauce beautifully.
- Pancetta: Its fat renders to create crispy cubes that contrast wonderfully with the smooth pasta.
- Whole milk: Adds creaminess that’s lighter than cream but richer than skim milk – the perfect balance.
- Chicken or vegetable broth: Adds depth and slight savory background to the squash sauce.
- Dried Italian seasoning: Provides herbaceous notes that tie the flavors together.
- Ground nutmeg (optional): Just a pinch gives that warm, cozy hint—perfect for fall and winter dinners.
- Chopped Italian parsley: Freshness and color come alive with this garnish.
- Grated parmesan cheese: The finishing touch that adds nuttiness and a melty, salty edge.
Make It Your Way
One of the reasons I keep coming back to this Creamy Butternut Squash Pasta with Pancetta Recipe is its adaptability. Sometimes I swap out the pancetta for crispy bacon when I’m in a pinch, or change up the pasta shape to whatever’s lurking in my pantry. Feel free to tweak it to your taste—it’s super forgiving!
- Variation: I once made this with vegetarian bacon and vegetable broth for a meatless twist, and it was still deliciously rich and satisfying.
- Dairy swap: Whole milk is ideal here, but if you prefer something a bit richer, half-and-half works beautifully without becoming too heavy.
- Pasta choice: I especially enjoy bucatini or pappardelle because they catch more sauce, but penne or fusilli can work well for a quick weeknight dinner.
Step-by-Step: How I Make Creamy Butternut Squash Pasta with Pancetta Recipe
Step 1: Roast the The Veggies to Sweet Perfection
Get your oven ready at 425°F. While it heats, prep your garlic by slicing off just the top ¼ inch to expose the cloves—this step is crucial as it lets the olive oil seep in, roasting the garlic into a buttery softness. Wrap it tightly in foil. Toss your cubed butternut squash and chopped onion in olive oil, salt, and pepper on two separate sheet pans (onions tend to cook faster, so keep an eye on them). Nestle the wrapped garlic on one pan, and pop both in. Roast around 35 minutes, flipping halfway through to ensure caramelization. The smell alone will tell you it’s time to pull them out! Remove onions a bit sooner if they start browning too quickly.
Step 2: Cook Pasta and Crisp Up Pancetta
While the veggies roast, boil your pasta in salty water until just al dente. Reserve about a cup of that starchy pasta water—it’s liquid gold for adjusting sauce consistency later. Drain and rinse quickly to stop cooking. Meanwhile, crisp the diced pancetta in a skillet over medium heat until golden and irresistibly crunchy. Set aside on paper towels to drain excess fat.
Step 3: Blend and Simmer the Creamy Sauce
Dump the roasted squash and onions into a blender, squeeze those soft roasted garlic cloves right in (watch out—they’ll be hot!), and add the milk and broth. Blend on high until silky smooth. You might need a bit more milk if your squash was especially dry—aim for a comfortably creamy texture, but not soupy. Pour the sauce into a large skillet or back into your pasta pot. Bring it to a gentle simmer and add reserved pasta water as needed to reach the perfect pourable consistency. Season with Italian seasoning, salt, pepper, and a pinch of nutmeg to cozy things up.
Step 4: Toss, Top, and Taste
Return the pasta to that luscious sauce, tossing gently so every strand or piece is coated. Plate it up and crown with crispy pancetta and a generous grating of parmesan. A sprinkle of parsley adds the perfect fresh note and pop of color.
Top Tip
From making this dish dozens of times, I’ve learned a few tricks that make all the difference between a good pasta and a knockout one.
- Roast Garlic Just Right: Leaving the garlic in its skin while roasting keeps it sweet and mellow, never bitter.
- Save That Pasta Water: It’s magic for adjusting your sauce and helps it cling beautifully to the noodles.
- Don’t Overcook Your Pasta: Al dente texture is key; it finishes cooking in the sauce and holds up to tossing.
- Add Nutmeg Sparingly: Just a pinch warms up the flavor profile without overpowering the dish; skip it if you’re sensitive.
How to Serve Creamy Butternut Squash Pasta with Pancetta Recipe
Garnishes
I’m a sucker for fresh chopped Italian parsley—it brightens the rich sauce and adds a lovely green contrast. Freshly grated parmesan is a no-brainer for that umami hit. If you want to get fancy, a handful of toasted pine nuts or a drizzle of good-quality olive oil takes it up another notch.
Side Dishes
Since this pasta is pretty filling, I usually keep sides light and fresh. A crisp arugula salad with lemon vinaigrette or roasted Brussels sprouts pairs beautifully. Garlic bread or a simple baguette works perfectly if you want to soak up any leftover sauce.
Creative Ways to Present
For special occasions, I like serving this pasta in shallow bowls with a sprig of parsley artfully placed on top. Using a ring mold helps shape the pasta into elegant portions. You can also scatter extra crispy pancetta bits and parmesan shards around the plate for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
I store any leftover creamy butternut squash pasta in an airtight container in the fridge, and it keeps really well for up to 3 days. The sauce thickens as it chills, so I always loosen it with a splash of milk before reheating.
Freezing
While I usually enjoy this dish fresh, I’ve successfully frozen portions of the sauce on their own. Once thawed, it reheats gently on the stove with a bit more milk for creaminess. The pasta itself doesn’t freeze as well, since texture can suffer.
Reheating
I prefer reheating leftovers on the stovetop over low heat. Adding a splash of milk or reserved pasta water helps loosen the sauce so it doesn’t dry out. Microwave works fine too—just heat in short bursts and stir often to keep things creamy.
Frequently Asked Questions:
Absolutely! Skip the pancetta and add sautéed mushrooms or toasted walnuts for crunch. Use vegetable broth to keep it vegetarian-friendly.
Long, thick pastas like bucatini, spaghetti, or pappardelle are excellent because they hold the creamy sauce well. However, shorter shapes like penne or fusilli also work perfectly.
I recommend against heavy cream because it makes the sauce too thick and heavy. Whole milk or half-and-half creates a smoother, more balanced sauce.
Roasting the garlic in its skin mellows its sharpness and adds sweetness. Avoid adding raw garlic directly, which can turn bitter in the sauce.
Final Thoughts
This Creamy Butternut Squash Pasta with Pancetta Recipe feels like a warm hug on a plate — it’s my go-to when I want something that’s both comforting and a little special. Whether you're cooking for friends or just yourself, give this recipe a try. It’s one of those dishes you’ll want to make again and again, I promise.
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Delicious Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy butternut squash pasta is a comforting and hearty dish featuring roasted butternut squash, caramelized onions, and roasted garlic blended into a velvety sauce with milk and broth. Tossed with pasta and crispy pancetta, then finished with parmesan cheese and fresh parsley, it's perfect for a cozy dinner that feels indulgent yet wholesome.
Ingredients
Vegetables and Aromatics
- 1 whole head garlic
- 1 medium butternut squash - peeled and cut into 1-inch cubes
- 1 large yellow onion - chopped
- Salt and pepper to taste
- Olive oil for roasting
Pasta and Meat
- 1 pound thick spaghetti or bucatini pasta
- 1 cup pancetta, small-diced
Liquids and Seasonings
- 2 ½ cups whole milk, plus more as needed
- 1 cup chicken or vegetable broth
- ¼ teaspoon dried Italian seasoning
- A pinch of ground nutmeg (optional)
Garnishes
- Chopped Italian parsley (optional)
- Grated parmesan cheese for serving
Instructions
- Preheat and prepare garlic: Preheat your oven to 425 degrees Fahrenheit. Cut about ¼ inch off the top of the whole head of unpeeled garlic. Place it on a sheet of aluminum foil and drizzle generously with about 1 tablespoon olive oil, then sprinkle with ½ teaspoon salt and some pepper. Wrap the garlic tightly in the foil and set it aside.
- Roast butternut squash and onions: On a large baking sheet, toss the peeled and cubed butternut squash with olive oil, salt, and pepper. On a separate baking sheet, do the same with chopped onions, and place the foil-wrapped garlic on this pan. Roast both pans in the preheated oven for 35 minutes, tossing the vegetables halfway through. The onions may need to be removed a few minutes early if they caramelize faster.
- Cook pasta and pancetta: While vegetables roast, bring a large pot of generously salted water to a boil and cook the pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta and rinse briefly with cold water to stop cooking. In a skillet over medium heat, cook the diced pancetta until golden brown and crispy. Remove from heat and set aside.
- Blend the sauce: When vegetables are done, transfer the roasted butternut squash and onions into a blender. Squeeze the soft roasted garlic cloves out of the skins into the blender. Add the whole milk and broth, then blend on high speed until very smooth and creamy. Add more milk as needed to reach the desired consistency depending on the size of your squash.
- Simmer sauce and season: Pour the squash sauce into a large skillet or back into the pasta pot. Warm it over medium heat until it just simmers gently. Adjust thickness by adding some reserved pasta water or more milk if needed. Stir in dried Italian seasoning and season with salt and pepper to taste. Add a small pinch of ground nutmeg if using, for a warm flavor boost.
- Toss pasta with sauce and serve: Return the drained pasta to the skillet with the sauce and toss well until fully coated. Serve topped with crispy pancetta and a generous sprinkle of grated parmesan cheese. Garnish with chopped Italian parsley if desired.
Notes
- The amount of milk can vary depending on the size and moisture of your butternut squash, so adjust to achieve a creamy sauce consistency.
- Using whole milk or half-and-half adds flavor and richness; avoid heavy cream as it can make the sauce too thick, and skim milk as it may be too watery.
- Ground nutmeg is optional but enhances the cozy, savory flavor—use sparingly.
- This recipe can be made ahead by roasting the vegetables, preparing the sauce separately, or making the whole dish in advance and reheating.
- Reheat gently on the stovetop or microwave, adding a splash of milk to loosen the sauce as it thickens overnight.
- Substitutions: Use 2 percent milk or half-and-half in place of whole milk. For pancetta, crispy prosciutto or bacon works well. Substitute parmesan with pecorino romano. Any pasta shape you prefer will work great.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 50 mg
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