Description
This creamy butternut squash pasta combines the natural sweetness of roasted squash and caramelized onions with crispy pancetta and a smooth, velvety sauce. The recipe features roasted garlic, whole milk, and Italian seasoning for a comforting and hearty meal perfect for dinner.
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
- Olive oil
Pasta and Protein
- 1 pound thick spaghetti or bucatini pasta - or any 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 - for garnish, optional
- Grated parmesan cheese - for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees Fahrenheit. Trim about ¼ inch off the top of the whole head of garlic (leave it unpeeled). Place it on aluminum foil, drizzle generously with about 1 tablespoon of olive oil, sprinkle with ½ teaspoon salt and some pepper. Wrap tightly in foil and set aside. Toss the diced butternut squash with several drizzles of olive oil, salt, and pepper on a large sheet pan. On a separate sheet pan, do the same with the chopped onions and place the wrapped garlic on this pan as well. Roast everything for 35 minutes, tossing the veggies halfway through. The onions might need to come out a few minutes earlier if they caramelize faster.
- Cook pasta and pancetta: While the vegetables roast, cook the pasta in generously salted boiling water until al dente. Reserve about 1 cup of starchy pasta water before draining the pasta. Rinse pasta briefly with cold water to stop cooking. In a skillet over medium heat, cook the diced pancetta until golden brown and crispy, then set aside.
- Blend the sauce: Once the roasted vegetables are done, transfer the butternut squash and onions into a blender. Squeeze the roasted garlic cloves out of their skins directly into the blender. Add the whole milk and broth. Blend on high speed until smooth and creamy, adding more milk if necessary to reach your desired sauce consistency.
- Simmer and season the sauce: Pour the blended butternut squash mixture into a large skillet or the same pot used for the pasta. Bring the sauce to a gentle simmer over medium heat. Adjust the consistency by stirring in reserved pasta water or additional milk if too thick. Season with dried Italian seasoning, salt, and pepper to taste. Add a pinch of ground nutmeg for a warm, cozy note if desired.
- Toss pasta with sauce and serve: Return the drained pasta to the skillet with the creamy sauce and toss well to coat all the noodles evenly. Plate the pasta and top with crispy pancetta and generous amounts of grated parmesan cheese. Garnish with chopped Italian parsley if preferred. Serve immediately for best flavor and texture.
Notes
- The amount of milk needed varies based on the size and moisture of the butternut squash; adjust as needed to achieve a creamy sauce.
- Whole milk or half-and-half delivers the best richness and flavor balance; avoid heavy cream which can be too thick and skim milk which may thin the sauce excessively.
- Use just a small pinch of ground nutmeg as it is quite potent but adds a lovely warmth to the dish; it can be omitted if you prefer.
- You can roast the veggies ahead of time, prepare the sauce in advance, or make the entire dish early and reheat carefully by adding milk to loosen the sauce.
- For reheating, warm gently on the stovetop or in a microwave, adding a splash of milk to keep the sauce creamy.
- Substitutions: use 2 percent milk or half-and-half in place of whole milk; swap pancetta for bacon or crispy prosciutto; use Pecorino Romano as an alternative to Parmesan cheese.
- Any type of pasta works well, including bucatini, spaghetti, pappardelle, linguine, penne, fusilli, and bowties.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
