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plate of creamy butternut squash pasta

Creamy Butternut Squash Pasta


  • 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

Description

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


Scale

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

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