This Butternut Squash Pasta Recipe celebrates everything we love about fall - roasted butternut squash blended into a velvety sauce, then topped with crispy cinnamon pancetta (the unexpected flavor move that makes everyone ask what your secret is), nutty sage butter, and garlicky breadcrumbs. It's cozy, aromatic, and deeply satisfying, yet surprisingly easy to pull together on a weeknight.
The real magic of this Butternut Squash Pasta Recipe is the cinnamon pancetta - and trust me, it's next level. That tiny sprinkle of spice transforms ordinary crispy pancetta into something rich and aromatic, the kind of flavor that makes people pause after the first bite. It melts into the butter and sage, turning the sauce from savory to downright intoxicating. If you love that cozy-sweet, herby depth, you'll also adore my Butternut Squash Soup with Sausage and Spiced Apple Relish or this crunchy Butternut Squash Sage Soup - both bring the same balance of comfort and texture that make this pasta shine.
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Jump to:
- Why You'll Love This Butternut Squash Pasta Recipe
- Ingredients
- How to Make This Butternut Squash Pasta Recipe
- Substitutions
- Other Ways to Make This Butternut Squash Pasta Recipe
- Equipment
- How to Store This Butternut Squash Pasta Recipe
- Top Tip
- FAQ
- More Comforting Fall Recipes
- See the Latest from Whisk and Wine
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Butternut Squash Pasta Recipe
When the air turns crisp, this pasta is exactly what you want simmering on the stove. Here's why this Butternut Squash Pasta Recipe deserves a spot in your rotation:
- Balanced flavors - sweet roasted squash meets savory pancetta and sage.
- Naturally creamy without adding cream or cheese.
- Textural contrast from crisp breadcrumbs and buttery sauce.
- Perfect for a cozy dinner for two or an elegant fall gathering.
Ingredients
Simple, seasonal ingredients shine in this Butternut Squash Pasta Recipe - nothing fancy, just good pantry staples layered for incredible flavor.
- Butternut squash - the base of your silky, golden sauce.
- Garlic and onion - for that subtle, savory backbone.
- Fresh thyme - adds warmth and balance.
- Olive oil - helps everything roast to caramelized perfection.
- Pancetta - crispy, salty, and the perfect contrast to the sweetness of the squash.
- Cinnamon - the unexpected secret that takes pancetta to the next level.
- Butter - melts into the sauce and ties the flavors together.
- Fresh sage - adds that cozy, woodsy aroma that makes this dish sing.
- Pasta - short, ridged noodles work best to catch every drop of sauce.
- Garlic breadcrumbs - for crunch, richness, and a little extra flair.
See recipe card for quantities.
How to Make This Butternut Squash Pasta Recipe
The flow is simple - roast, blend, toss, and top. Each step builds flavor, texture, and that buttery, cinnamon-scented magic.
Game Plan (read first):
While the squash roasts, cook the pancetta and infuse the sage butter. Start your pasta water as the sauce blends, and toast the breadcrumbs while the pasta cooks - everything finishes hot and ready at once.
Roast the squash
Nestle garlic, thyme, and onion in the cavity of your squash. Brush with olive oil, and season well. Wrap tightly in foil and roast until tender and caramelized - about 45 minutes.
Crisp the pancetta
In a Nonstick Frying Pan over medium heat, cook diced pancetta until fat is rendered, 6-8 minutes. Transfer to a paper towel-lined plate. Immediately return to warm pan and sprinkle with cinnamon mixing to combine. Set aside.
Make the sage butter
In a separate pan, melt butter, add chopped sage, and cook gently until fragrant and butter slightly browns. Remove from heat and pour mixture over cinnamon pancetta. Set aside.
Cook pasta and prepare the sauce
Cook pasta according to package directions, reserving ½ cup of pasta water. Meanwhile Scoop roasted squash into a blender - I love using my Beast Premium Compact Blender for ultra-smooth sauces - with the garlic, onion, thyme leaves, and a splash of chicken stock. Blend until smooth and creamy, then season with salt and pepper.
Toast the breadcrumbs
In a small pan, toast breadcrumbs in olive oil and butter. Add minced garlic near the end and stir until golden and fragrant.
Mix and Serve
Combine pasta with the squash sauce, loosening with pasta water as needed. Spoon over cinnamon-sage pancetta butter and finish with garlic breadcrumbs.
Substitutions
Here are a few swaps that work.
- Bacon for pancetta (a smokier, saltier version).
- Vegetable stock to make it vegetarian.
- Pumpkin instead of butternut squash for a deeper, earthy sweetness.
Other Ways to Make This Butternut Squash Pasta Recipe
Once you've mastered the base, try these ideas:
- Add a spoonful of ricotta or goat cheese for extra creaminess.
- Use brown butter for deeper, nuttier flavor.
- Blend leftover sauce with cottage cheese and stock for a high-protein fall soup.
Equipment
The right tools make this Butternut Squash Pasta Recipe come together effortlessly - from silky-smooth sauce to crispy pancetta perfection.
- GreenPan Nonstick Frying Pan - perfect for rendering pancetta evenly without over-browning and for toasting breadcrumbs and infusing sage butter.
- Beast Premium Compact Blender - creates the smoothest, silkiest butternut squash sauce every time.
- Staub Dutch Oven - great for boiling pasta evenly and keeping it warm before serving.
- These non-toxic mixing bowls - perfect for prepping ingredients and catching pancetta as it crisps.
How to Store This Butternut Squash Pasta Recipe
This dish reheats beautifully with just a splash of liquid.
- Reheat: Gently warm sauce with a splash of stock or pasta water before tossing.
- Sauce: Refrigerate up to 3 days or freeze up to 1 month.
- Breadcrumbs: Store airtight up to 5 days.
Top Tip
Add the cinnamon while the pancetta is still warm - it blooms perfectly in the rendered fat and coats each piece in buttery spice. Then pour the sage brown butter over top to marry everything together. That's your flavor gold.
FAQ
While it is best fresh, yes you can! Roast the squash and make the pancetta-sage butter a day ahead. Blend and reheat gently before serving.
Short, sauce-catching shapes like rigatoni or shells work best.
Add a splash of pasta water until the sauce turns silky and coats the pasta beautifully.
More Comforting Fall Recipes
If you love this Butternut Squash Pasta Recipe, you'll also enjoy:
See the Latest from Whisk and Wine
Stay cozy and inspired - see Jess's newest recipes, fall dinners, and comfort food favorites.
📖 Recipe
Butternut Squash Pasta with Cinnamon Pancetta and Sage Butter
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
Description
This Butternut Squash Pasta Recipe layers roasted squash with crispy cinnamon pancetta, sage brown butter, and garlicky breadcrumbs - the cozy, aromatic fall pasta you'll crave all season.
Ingredients
- 1 butternut squash, halved and seeded (you will need one cup roasted butternut squash)
- 2 cloves garlic, peeled
- 4-6 sprigs thyme
- 1 small onion, halved
- Olive oil, salt, and pepper
- ¼ cup chicken stock
- 4 oz pancetta, diced
- ¼ tsp cinnamon
- 2 Tbsp butter
- A few leaves fresh sage, chopped
- 8 oz pasta (rigatoni or spaghetti)
- For garlic breadcrumbs: ½ cup breadcrumbs, 1 tablespoon olive oil, 1 tablespoon butter, 1-2 cloves garlic, minced
Get Recipe Ingredients
Instructions
- Roast the squash: Nestle garlic, thyme, and onion in the cavity of your squash. Brush with olive oil, and season well. Wrap tightly in foil and roast at 400°F (200°C) until tender and caramelized - about 45 minutes.
- Meanwhile, crisp the pancetta: In a skillet over medium heat, cook diced pancetta until fat is rendered, 6-8 minutes. Transfer to a paper towel-lined plate. Immediately return to the warm pan and sprinkle with cinnamon, mixing to combine. Set aside.
- Infuse the sage butter: In a separate pan, melt butter, add chopped sage, and cook gently until fragrant and the butter slightly browns. Remove from heat and pour the mixture over the cinnamon pancetta. Set aside.
- Blend the sauce: Scoop 1 cup of roasted squash into a blender with the garlic, onion, thyme leaves, and chicken stock. Blend until smooth. Season with salt and pepper to taste.
- Cook the pasta: Boil pasta in salted water until al dente. Reserve a small cup of pasta water before draining.
- Toast the breadcrumbs: In a small pan, heat olive oil and butter over medium heat. Add breadcrumbs and cook until golden. Stir in minced garlic near the end and toast lightly.
- Assemble: Toss pasta with sauce. Start with about a cup and a half and add more as necessary, loosening with pasta water as needed. Plate and top with the cinnamon-sage pancetta butter and garlic breadcrumbs.
Notes
- Place garlic into the squash cavity first to avoid burning. Place thyme and onion on top of it.
- Don't over sauce the pasta - you may have some extra. Use it for a nice soup!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Italian inspired comfort
Sheena Johnson says
THIS was absolutely delicious!