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
- 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.
- 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.
- 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.
- 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