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Butternut Squash Pasta with Pancetta and Sage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This creamy and savory Butternut Squash Pasta features roasted butternut squash blended into a smooth sauce with chicken stock and cream, tossed with crispy pancetta, shallots, and fresh sage. The linguine is cooked al dente and coated in the rich, flavorful sauce for an irresistible, comforting meal that’s perfect for fall or any cozy dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 14oz / 400g Linguine (or long-cut pasta of choice)

Squash Sauce

  • 1x 2lb / 1kg whole Butternut Squash (or roughly the same weight)
  • 1/2 cup / 120ml Chicken Stock
  • 1/4 cup / 60ml Heavy/Double Cream (at room temperature)
  • 2 large cloves Garlic (1 roasted with squash, 1 raw for sauce)

Pancetta and Aromatics

  • 7oz / 200g Pancetta, diced
  • 3 small Shallots, very finely diced (about 1/3 cup)
  • 1 tbsp Fresh Sage, finely diced
  • 1/4 tsp Chilli Flakes (or to taste)
  • Olive Oil, as needed
  • Salt & Pepper, as needed

Cheese

  • 1/2 cup / 40g freshly grated Parmesan

Instructions

  1. Prep Squash: Slice off the firm stalk at the end of the butternut squash, then carefully slice it in half lengthways. Use a spoon to scoop out and discard the seeds.
  2. Roast Squash: Place the squash halves flesh-side up on a baking tray. Drizzle a good amount of olive oil over the flesh, then sprinkle generously with salt and pepper. Rub or brush the oil and seasoning into the flesh. Add one clove of garlic to the base of each squash half. Roast in a preheated oven at 190°C (375°F) for 45 to 60 minutes, until the squash is very soft and slightly caramelized.
  3. Blend Sauce: Once the squash is cool enough to handle, remove the garlic cloves from the tray. Scoop out all of the roasted squash flesh from the skins and place into a blender. Squeeze the roasted garlic out of the cloves and add it to the blender along with the chicken stock and heavy cream. Blend until the sauce is completely smooth.
  4. Cook Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente according to package instructions. Do not drain the pasta water.
  5. Fry Pancetta and Shallots: While the pasta cooks, heat a large deep pan over low to medium heat. Add the diced pancetta and fry until crisp and the fat has rendered out. Add the finely diced shallots to the pan and cook until softened and lightly golden.
  6. Make Pasta Sauce: Pour the blended butternut squash sauce into the pancetta and shallots pan. Add the grated Parmesan, chopped fresh sage, chili flakes, and season with salt and pepper to taste. Stir well to combine. Using tongs, transfer the cooked linguine directly from the pot into the sauce. Toss everything together over low to medium heat until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add a splash of reserved pasta water to thin it out as needed.
  7. Serve: Serve the pasta immediately, garnished with any extra Parmesan and sage if desired. Enjoy the creamy, comforting dish while warm!

Notes

  • You can substitute linguine with any other long-cut pasta like fettuccine or spaghetti.
  • If you prefer a vegetarian version, omit the pancetta or replace with mushrooms or sautéed vegetables.
  • Adjust chili flakes to your spice preference or omit for a milder dish.
  • Reserve some pasta water before draining to adjust sauce consistency.
  • Butternut squash can be roasted a day ahead and refrigerated to save time.
  • For a richer sauce, increase the cream slightly or add a knob of butter.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Pasta
  • Method: Baking
  • Cuisine: Italian

Find it online: https://monicarecipes.com/butternut-squash-pasta-with-pancetta-and-sage-recipe/