Description
This creamy Butternut Squash Pasta features roasted butternut squash, caramelized onions, and roasted garlic blended into a luscious sauce, tossed with al dente pasta and crispy pancetta, finished with parmesan cheese and fresh parsley for a comforting and flavorful dish perfect for fall or any cozy dinner.
Ingredients
Scale
Main Ingredients
- 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 drizzling and roasting
- 1 pound thick spaghetti or bucatini pasta
- 1 cup pancetta, small-diced
- 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)
- Chopped Italian parsley for garnish (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 whole head of garlic, leaving it unpeeled. Place it on a sheet of aluminum foil, drizzle generously with olive oil, season with ½ teaspoon salt and pepper, then fold the foil tightly to seal. Toss the diced butternut squash with olive oil, salt, and pepper on a large sheet pan. On another sheet pan, do the same with the chopped onion and place the wrapped garlic alongside. Roast all for 35 minutes, stirring the squash and onions halfway through. Remove the onions a few minutes early if they caramelize faster.
- Cook pasta and pancetta: While roasting, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of the pasta cooking water, drain the pasta, and rinse briefly under cold water to stop cooking. In a skillet, cook the pancetta until golden and crispy. Set aside.
- Blend the sauce and toss with pasta: Transfer the roasted butternut squash and onions to a blender. Squeeze the roasted garlic cloves from their skins and add to the blender. Pour in the whole milk and broth, then blend on high until smooth and creamy, adding more milk if necessary to reach a sauce-like consistency. Pour the sauce into a large skillet or the pasta pot and warm over low heat. Adjust the sauce thickness by stirring in reserved pasta water or more milk as needed. Season with Italian seasoning, salt, pepper, and a pinch of nutmeg if using. Add the drained pasta to the sauce and toss to coat well.
- Serve: Plate the pasta and top with crispy pancetta, grated parmesan cheese, and a sprinkle of chopped Italian parsley if desired. Serve immediately.
Notes
- The amount of milk needed depends on the size of the butternut squash; adjust to your desired sauce consistency. Half-and-half can be substituted for richer sauce.
- Whole milk or half-and-half is recommended for optimal creaminess; avoid heavy cream as it makes the sauce too thick and skim milk as it thins it too much.
- A pinch of ground nutmeg adds warm, cozy flavor but can be skipped if preferred.
- You can make this dish ahead by roasting the veggies, preparing just the sauce, or cooking everything and reheating later.
- Reheat gently on the stovetop or microwave, adding a splash of milk to loosen the sauce as it may thicken overnight.
- Substitutions: Use 2% milk or half-and-half instead of whole milk; any short or long pasta works well; substitute crispy prosciutto or bacon for pancetta; pecorino romano can replace parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 45 mg
