Description
This creamy butternut squash pasta combines roasted butternut squash, garlic, and onions blended into a smooth sauce infused with Italian seasoning and nutmeg. Crispy pancetta adds a savory contrast, while spaghetti or bucatini pasta creates a hearty base. Garnished with Parmesan cheese and parsley, this comforting dish is 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 - 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)
- Chopped Italian parsley - for garnish (optional)
- Grated Parmesan cheese - for serving
Instructions
- Roast the veggies: Preheat your oven to 425 degrees F. 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. On a large sheet pan, toss the butternut squash cubes with olive oil, salt, and pepper. On a separate sheet pan, do the same with the chopped onions and place the wrapped garlic on this pan as well. Roast for 35 minutes, tossing midway, removing the onions a few minutes early if needed, until the vegetables are caramelized and softened.
- Cook pasta and pancetta: While the vegetables roast, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of the starchy pasta water, then drain and rinse pasta under cold water to halt cooking. In a skillet, cook the pancetta over medium heat until golden brown and crispy. Set aside.
- Blend the sauce: Transfer the roasted butternut squash and onions to a blender. Squeeze the roasted garlic cloves from their skins into the blender. Add the whole milk and broth, then blend on high speed until smooth and creamy, adding more milk if needed to reach desired consistency.
- Simmer and season the sauce: Pour the blended squash mixture into a large skillet or the pot used for pasta. Warm gently to a light simmer. Adjust sauce thickness by adding reserved pasta water or extra milk. Season with Italian seasoning, salt, and pepper. Add a pinch of nutmeg for a warm subtle flavor if desired.
- Combine and serve: Return the pasta to the skillet with the sauce, tossing to coat thoroughly. Serve topped with crispy pancetta, grated Parmesan cheese, and garnish with chopped Italian parsley if using.
Notes
- The amount of milk may vary based on the size and moisture content of the butternut squash; adjust the quantity for desired creaminess.
- Whole milk or half-and-half is recommended for richness; avoid heavy cream as it can make the sauce too thick, and skim milk which can dilute flavor.
- Use only a pinch of ground nutmeg to avoid overpowering the dish; it adds a cozy warmth but can be omitted if preferred.
- You can prepare the roasted vegetables or the entire sauce in advance for convenience.
- Reheat leftovers gently on the stovetop or microwave, adding a splash of milk to loosen the sauce as it thickens when chilled.
- Substitute 2 percent milk or half-and-half for whole milk if desired.
- Any pasta type works well; long or short pasta like bucatini, spaghetti, pappardelle, linguine, penne, fusilli, or bowties.
- Pancetta can be swapped with crispy prosciutto or bacon.
- Use Pecorino Romano cheese instead of Parmesan for a sharper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 50 mg
