Can I make this ahead?

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.

What pasta shape works best?

Short, sauce-catching shapes like rigatoni or shells work best.

How do I fix thick sauce?

Add a splash of pasta water until the sauce turns silky and coats the pasta beautifully.

Butternut Squash Pasta Recipe with Cinnamon Pancetta and Sage Butter

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

Units Scale

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
1/4 cup chicken stock
4 oz pancetta, diced
1/4 tsp cinnamon
2 Tbsp butter
A few leaves fresh sage, chopped
8 oz pasta (rigatoni or spaghetti)
For garlic breadcrumbs: 1/2 cup breadcrumbs, 1 tbsp olive oil, 1 tbsp butter, 1-2 cloves garlic, minced

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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