Creamy Butternut Squash Pasta

Roasted, pureed butternut squash is the base of this Creamy Butternut Squash Pasta – the perfect, comforting fall dinner.

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The Best Butternut Squash Recipe

Or at least one of them!

It is that time of year. Time to serve up all the comfort food. Luckily, now that the temps are cooling down outside, I have all the excuses I need to focus on comfort food. And it doesn’t get more comforting than this Creamy Butternut Squash Pasta.

We already know of my butternut squash addiction. And this is just yet another way to serve up my favorite veggie. We have been eating pasta like crazy lately (as I said – bring on the comfort food) and for my family, the creamier the better. I love that this recipe gives my family the creamy pasta, and gives me that butternut squash. Win for everyone!!

Tips and Tricks

• For the pancetta, I like to go to the deli counter at the grocery store and have them cut me a big, fat slice. Usually one slice, about 1/4″ – 1/2″ thick is all you’ll need. Then you get nice chunks of pancetta in the pasta.
• You’ll want to make sure you are using freshly grated Parmesan (the good stuff), otherwise, it won’t melt into the sauce like it’s supposed to.
• Wondering why you need to use the reserved pasta water instead of regular tap water? The pasta will retain some of the starch from the pasta, which helps to make the sauce instead of turning it into a watery mess. You’ll only use this as needed.
• I like to save some of the pasta water, as well, for leftovers. If you’ve ever had leftover pasta, it tends to dry out, so saving that pasta water can help to bring it back to life.

More Favorite Pasta Recipes

Easy Parmesan Pasta
Penne Pasta Bake
Tuscan Pasta with Sausage
One Pan Pasta with Bacon and Cheese
Skillet Pasta with Sausage
Easy Spaghetti Meat Sauce
Chicken Stuffed Shells

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Creamy Butternut Squash Pasta

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• Author: Deborah Harroun
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roast
• Cuisine: Italian

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Description

Roasted, pureed butternut squash is the base of this Creamy Butternut Squash Pasta – the perfect, comforting fall dinner.

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Ingredients

• 3 cups diced butternut squash (about 2 lbs)
• 2 tablespoons olive oil
• salt and pepper
• 1 lb spaghetti
• 8 oz diced pancetta
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• chopped parsley, for garnish

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Instructions

1. Preheat the oven to 400ºF. Place the butternut squash on a large baking sheet and toss with the olive oil. Season with salt and pepper. Roast in the oven until tender and lightly browned, 25-30 minutes. Let cool slightly, then place in a blender or food processor and process until smooth.
2. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Before draining, reserve 1-2 cups of the pasta water.
3. Place a large pot or skillet over medium heat and add the diced pancetta. Cook until browned and crispy. Add the pureed squash, cream and garlic and bring to a light simmer. Add the pasta and stir to combine. Add half of the parmesan cheese, and add the pasta water as needed to loosen the pasta and make a creamy sauce. Season with salt and pepper.
4. Serve the pasta topped with the additional Parmesan cheese and top with chopped parsley, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 950
• Sugar: 11 g
• Sodium: 681 mg
• Fat: 45 g
• Saturated Fat: 21 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 112 g
• Fiber: 9 g
• Protein: 27 g
• Cholesterol: 113 mg

Keywords: butternut squash pasta