Creamy Butternut Squash Pasta
Prep time
Cook time
Total time
Roasted, pureed butternut squash is the base of this Creamy Butternut Squash Pasta - the perfect, comforting fall dinner.
Serves: 4 servings
  • 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
  • ¼ cup freshly grated Parmesan cheese
  • chopped parsley, for garnish
  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 by Taste and Tell at