Description
This creamy butternut squash pasta recipe combines roasted butternut squash, caramelized onions, and garlic blended into a rich sauce, tossed with al dente pasta and crispy pancetta. Finished with Parmesan cheese and fresh parsley, it’s a comforting and flavorful fall-inspired dish perfect for a cozy dinner.
Ingredients
Scale
Roasted 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, as needed for roasting
Pasta and Sauce
- 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)
To Garnish
- Chopped Italian parsley (optional)
- Grated Parmesan cheese for serving
Instructions
- Roast the veggies: Preheat the oven to 425 degrees F. Cut ¼ inch off the top of the whole garlic head (unpeeled), place it on foil, drizzle generously with olive oil, sprinkle with ½ teaspoon salt and pepper, then wrap tightly in the foil. Toss the butternut squash cubes with olive oil, salt, and pepper on one baking sheet. On a separate sheet, toss onions with olive oil, salt, and pepper and add the wrapped garlic. Roast all for 35 minutes, tossing halfway through, removing onions a few minutes earlier if needed, until caramelized and softened.
- Cook pasta and pancetta: While roasting, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and rinse with cold water to stop the cooking. In a skillet, cook diced pancetta until golden and crispy, then set aside.
- Blend the sauce: Transfer the roasted butternut squash and onions to a blender. Squeeze the softened garlic cloves from their skins into the blender. Add whole milk and broth, then blend on high until smooth, adding more milk as needed to reach a creamy consistency.
- Simmer sauce and combine: Pour the squash sauce into a large skillet or the original pasta pot and bring to a gentle simmer. Adjust the thickness by stirring in reserved pasta water or more milk as needed. Season with Italian seasoning, salt, pepper, and a pinch of ground nutmeg to taste.
- Toss pasta with sauce and serve: Add the cooked pasta to the skillet and toss to coat it evenly with the creamy butternut squash sauce. Serve topped with crispy pancetta, grated Parmesan, and optional chopped parsley for garnish.
Notes
- Adjust milk quantity depending on butternut squash size; half-and-half can also be used.
- Whole milk or half-and-half is recommended; avoid heavy cream as it makes the sauce too thick and skim milk for a diluted flavor.
- Use only a pinch of ground nutmeg to add warm, cozy flavor; omit if preferred.
- You can prepare components ahead: roast veggies, make sauce, or prepare the entire dish and reheat later.
- Reheat gently on stovetop or microwave with a splash of milk to loosen the sauce.
- For substitutions, use 2% milk or half-and-half instead of whole milk, any pasta shape, crispy prosciutto or bacon for pancetta, and Pecorino Romano instead of Parmesan.
