Crispy golden pancetta meets creamy, dreamy butternut squash in this cozy, soul-satisfying dish that comes together faster than you think. You're going to love this Butternut Squash Pasta with Crispy Pancetta Recipe—it’s a comfort meal that feels fancy but is totally doable on a weeknight.
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Why You'll Love This Recipe
This recipe has quickly become one of my favorites to whip up when I want something that's both comforting and a little elegant. The silky squash sauce tastes like it’s straight from a restaurant, but it’s so simple—and the crispy pancetta just puts it over the top with that perfect salty crunch.
- Perfect harmony of flavors: Sweet roasted butternut squash with savory pancetta gives you that crave-worthy balance.
- Simple ingredients: You likely already have most of these in your kitchen, and they're easy to prepare.
- Versatile pasta base: Use whichever pasta you have on hand—long, short, thick, or thin—all work beautifully.
- Comfort food with a twist: It’s cozy enough for chilly nights but impressive enough to share with friends.
Ingredients & Why They Work
It’s the magic of roasting that transforms simple veggies into a luscious sauce, with pancetta adding that irresistible pop of crispiness. Plus, the combo of whole milk and broth thins it out just right for a rich but silky sauce.
- Whole head garlic: Roasting softens garlic into sweet, spreadable cloves that enrich the sauce with mellowed depth.
- Butternut squash: Naturally sweet and creamy when roasted, it’s the star of this sauce.
- Yellow onion: Adds savory layers when caramelized alongside the squash.
- Olive oil: Helps roast those veggies perfectly and adds a smooth richness.
- Pancetta: Small dice means max crispy edges in each bite.
- Whole milk and broth: Together they create a balanced, velvety sauce without heaviness.
- Dried Italian seasoning: A subtle flavor boost reminiscent of classic Italian dishes.
- Ground nutmeg (optional): Just a pinch adds a cozy warmth that makes this pasta feel extra special.
- Chopped Italian parsley (optional): Brightens everything up with fresh herbal notes.
- Grated parmesan cheese: Undeniable umami finish that ties it all together.
Make It Your Way
One thing I love about this Butternut Squash Pasta with Crispy Pancetta Recipe is how flexible it is. Feel free to tweak it to your taste or the season — it’s your kitchen after all!
- Variation: I sometimes swap pancetta for crispy bacon for a smoky twist, especially when I’m in a hurry. It still delivers that crunch and salty kick.
- Dairy choice: I use whole milk or half-and-half for creaminess; avoid heavy cream since it can feel too thick and overpower the squash flavor.
- Herbal upgrades: Basil or sage also brighten this dish really nicely if you want to experiment beyond parsley.
- Pasta swap: If you don’t have spaghetti or bucatini, penne and fusilli are great. Their shape holds onto the sauce well.
Step-by-Step: How I Make Butternut Squash Pasta with Crispy Pancetta Recipe
Step 1: Roast the garlic, squash, and onions to golden perfection
I find roasting at 425°F really unlocks the natural sweetness in the butternut squash and onion—it’s a game-changer. Don’t forget to drizzle the garlic head plenty with olive oil and wrap it tightly in foil so it steams inside, turning deliciously soft. Toss your veggies with olive oil, salt, and pepper, spread them out on a sheet pan, and pop them in. Midway through, give the squash and onions a stir to help them caramelize evenly. Be prepared to pull the onions out a few minutes early if they’re browning quicker than the squash—you want them soft but not burnt.
Step 2: Boil the pasta & crisp the pancetta
While the veggies roast, cook your pasta until just al dente in salted water. Here’s my little trick: save about a cup of the starchy pasta water before draining—it’s like liquid gold for adjusting sauce consistency later. While the pasta is cooking, get the pancetta going in a skillet until every cube is golden and crispy. The aroma fills the kitchen and makes you impatient to eat, trust me.
Step 3: Blend everything into a silky sauce, then toss it all together
Once roasted, squeeze those softened garlic cloves out of their skins right into your blender along with the squash and onions. Add the milk and broth, and blend until it’s luxuriously smooth. Depending on your squash, you may want to add more milk to get a creamy but pourable sauce. Pour this into a large pan, heat gently until simmering, and use your reserved pasta water to loosen it up if it feels too thick. Season with Italian seasoning, salt, pepper, and a pinch of nutmeg if you’re feeling fancy. Toss the drained pasta in the sauce so every strand is coated, then crown it with crispy pancetta and a shower of parmesan. Garnish with fresh parsley if you like a pop of color and herbaceous brightness.
Top Tip
After making this Butternut Squash Pasta with Crispy Pancetta Recipe several times, I’ve realized a few little tips can make a big difference in flavor and texture—things I wish I knew from the start that really helped it shine every time.
- Don’t rush the roasting: Patience here pays off with caramelized, naturally sweet veggies that give the sauce depth you just can’t get otherwise.
- Reserve pasta water: It’s pure magic—adding it back to your sauce helps it cling to the pasta beautifully and keeps it silky.
- Use whole milk or half-and-half: It balances richness and lightness just right; heavy cream can get cloying.
- Blend until silky smooth: No lumps here—this makes it taste restaurant-quality.
How to Serve Butternut Squash Pasta with Crispy Pancetta Recipe
Garnishes
I always sprinkle my bowl with freshly chopped Italian parsley and plenty of grated parmesan. The parsley adds a fresh, vibrant bite, and cheese? Well, cheese makes everything better. Sometimes, I’ll throw on a few crushed red pepper flakes for a subtle spicy contrast. If you’re feeling adventurous, a drizzle of good-quality extra virgin olive oil on top adds a lovely fruity aroma.
Side Dishes
This pasta stands beautifully on its own but if you want to round out the meal, a crisp green salad with a tangy vinaigrette is my go-to. Roasted Brussels sprouts or simple garlic bread also pair amazingly—especially if you want to keep things easy and comforting.
Creative Ways to Present
For a cozy dinner party, I like serving the Butternut Squash Pasta with Crispy Pancetta Recipe in shallow bowls topped with a sprig of fresh sage. It instantly elevates the presentation. Another fun idea is to plate the pasta inside hollowed-out mini butternut squash halves—super cute for fall gatherings!
Make Ahead and Storage
Storing Leftovers
I store leftover pasta in an airtight container in the fridge for up to 3 days. When you reheat, it’s crucial to add a splash of milk to revive the sauce—otherwise, it tightens up too much and gets gluey. Stir gently over medium-low heat to warm thoroughly.
Freezing
I don’t usually freeze this pasta because the sauce’s creamy texture can change after thawing, but if you must, freeze the sauce separately from the pasta. When thawing, warm the sauce gently and add milk as needed before tossing with freshly cooked pasta for best results.
Reheating
When reheating, stove top is my favorite for preserving texture—low and slow with a splash of milk keeps the sauce creamy and silky. Microwaving works too, but do it in short bursts, stirring between, with added milk to avoid drying out.
Frequently Asked Questions:
To make this recipe vegan, swap the pancetta for crispy smoked tempeh or mushrooms, and use plant-based milk and vegetable broth. Nutritional yeast can replace parmesan for that cheesy flavor.
I love long strands like bucatini or spaghetti because the creamy sauce clings beautifully to them, but short shapes like penne, fusilli, or bowties also soak up the sauce nicely. Use what you have or prefer!
Absolutely! You can roast the vegetables up to two days ahead and store them in the fridge. The sauce also stores well separately. Then just blend and reheat with pasta and pancetta for a faster assembly when it’s mealtime.
If pancetta isn’t available, crispy bacon or prosciutto work as excellent substitutes. They provide the same salty, crispy texture that contrasts so nicely with the creamy butternut squash sauce.
Final Thoughts
This Butternut Squash Pasta with Crispy Pancetta Recipe hits all the right notes: comforting, easy, and just a little bit luxurious. I hope you give it a whirl because honestly, it’s one of those dishes that feels like a warm hug and tastes like a bit of magic in your mouth. Next time you need something that feels like a treat but isn't complicated, this is your go-to. I can’t wait to hear what you think after you try it!
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Delicious Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Low Lactose
Description
This creamy butternut squash pasta combines roasted butternut squash, caramelized onions, and roasted garlic blended into a smooth sauce, tossed with al dente pasta and topped with crispy pancetta and grated Parmesan. It is a comforting, flavorful dish perfect for fall or any cozy meal.
Ingredients
Vegetables
- 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
- 1 pound thick spaghetti or bucatini pasta (or any pasta)
Meat
- 1 cup pancetta, small-diced
Liquids and Seasonings
- 2 to 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)
Garnish
- Chopped Italian parsley (optional)
- Grated Parmesan cheese for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees F. Cut ¼ inch off the top of the unpeeled garlic head, place it on aluminum foil, drizzle generously with olive oil, ½ teaspoon salt, and pepper, then tightly wrap. Toss the cubed butternut squash with olive oil, salt, and pepper on a large sheet pan. Do the same with chopped onions on a separate sheet pan and place the wrapped garlic on this pan. Roast all for 35 minutes, tossing halfway through; remove onions a few minutes early if they caramelize faster.
- Cook pasta and pancetta: While roasting, cook the pasta in generously salted water until al dente. Reserve 1 cup of pasta water, drain the pasta, and rinse under cold water to stop cooking. In a skillet, cook the diced pancetta until golden brown and crispy; then set aside.
- Blend the sauce: Transfer the roasted butternut squash and onions to a blender. Squeeze the softened garlic cloves out of their skins into the blender. Add milk and broth, then blend on high until smooth, adding more milk if needed to achieve a creamy consistency.
- Simmer and season sauce: Pour the creamy squash mixture into a large skillet or the pasta pot. Bring to a light simmer and adjust thickness by adding reserved pasta water or extra milk. Stir in Italian seasoning, salt, and pepper to taste. Add a pinch of ground nutmeg for warmth if desired.
- Toss pasta with sauce and serve: Return the pasta to the skillet and toss to coat evenly with the sauce. Serve topped with crispy pancetta, grated Parmesan cheese, and garnish with chopped Italian parsley if desired.
Notes
- Adjust the amount of milk based on the size and dryness of the butternut squash to achieve the perfect creaminess.
- Whole milk or half-and-half is recommended for a rich flavor; avoid heavy cream as it makes the sauce too thick, and skim milk as it dilutes the flavor.
- Use only a pinch of ground nutmeg as it has a strong flavor; it adds warmth and coziness but can be omitted if preferred.
- You can prepare the roasted vegetables or the entire dish ahead of time and reheat, adding extra milk when reheating to loosen the sauce.
- For substitutions: use 2% milk or half-and-half instead of whole milk; any pasta type works well; swap pancetta with crispy prosciutto or bacon; substitute Parmesan with Pecorino Romano cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 45 mg
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