Description
A comforting and creamy butternut squash pasta dish featuring roasted vegetables blended into a smooth sauce, tossed with al dente pasta, crispy pancetta, and topped with parmesan cheese and fresh parsley.
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 - for drizzling
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)
Garnish
- Chopped Italian parsley (optional)
- Grated parmesan cheese - for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees Fahrenheit. Cut ¼ inch off the top of the whole unpeeled garlic head, place it on aluminum foil, drizzle generously with olive oil, and season with ½ teaspoon salt and pepper. Wrap tightly in the foil and set aside. Toss the diced butternut squash with olive oil, salt, and pepper on a large baking sheet. On a separate baking sheet, toss the chopped onions similarly and place the wrapped garlic on this pan. Roast both pans for 35 minutes until caramelized and softened, tossing the vegetables midway. Remove onions a few minutes earlier if needed.
- Cook pasta and pancetta: While the veggies roast, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and rinse pasta under cold water to stop cooking. In a skillet, cook the diced pancetta over medium heat until golden brown and crispy. Set aside.
- Blend the sauce and toss with pasta: Transfer the roasted butternut squash and onions to a blender. Squeeze the roasted garlic cloves into the blender. Add the milk and broth, then blend at high speed until completely smooth, adding more milk as needed to reach a creamy consistency. Pour the squash sauce into a large skillet or pasta pot and bring to a gentle simmer. Adjust sauce consistency with reserved pasta water or additional milk, then season with Italian seasoning, salt, pepper, and optionally a pinch of nutmeg.
- Combine and serve: Return the pasta to the skillet with the sauce and toss well to coat evenly. Serve topped with crispy pancetta, grated parmesan cheese, and garnish with chopped parsley if desired.
Notes
- Milk quantity varies depending on the size of the butternut squash; adjust to get a creamy sauce.
- Prefer whole milk or half-and-half for richness; avoid heavy cream or skim milk for best texture.
- Use just a pinch of ground nutmeg as it is quite strong; omit if you prefer.
- Make-ahead options include roasting veggies or preparing the sauce in advance. The full dish also reheats well with a splash of milk.
- For substitutions: use 2 percent milk or half-and-half instead of whole milk, choose any pasta shape, replace pancetta with crispy prosciutto or bacon, and swap parmesan with pecorino romano cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
