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
Scale
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
