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

Scale

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

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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