Print

Creamy Butternut Squash Pasta Recipe with Crispy Sage and Pancetta

creamy butternut squash pasta - featured image
Print Recipe

A comforting and delicious pasta dish featuring a velvety roasted butternut squash sauce, crispy sage leaves, and salty pancetta, perfect for quick weeknight dinners or cozy meals.

Ingredients

Scale
  • 2 cups cubed butternut squash (about 450g), roasted until tender
  • 12 ounces (340g) pasta of choice (fettuccine, pappardelle, or penne recommended)
  • 4 ounces (115g) pancetta, diced (can substitute with thick-cut bacon)
  • 15–20 fresh sage leaves, whole
  • ½ cup (120ml) heavy cream (use full-fat coconut milk for dairy-free)
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (9-11 minutes). Reserve ½ cup (120ml) pasta water before draining.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook diced pancetta until crispy and browned, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
  4. In the same skillet, fry sage leaves for 1-2 minutes until crispy and fragrant. Remove and drain on paper towels.
  5. Transfer roasted butternut squash to a blender or food processor. Add heavy cream, Parmesan, minced garlic, nutmeg, salt, and pepper. Blend until smooth and creamy. Add reserved pasta water as needed to loosen sauce.
  6. Return sauce to skillet over low heat. Add drained pasta and toss to coat. Stir in crispy pancetta, reserving some for garnish if desired. Adjust sauce consistency with more pasta water if needed.
  7. Serve immediately, topped with crispy sage leaves and extra Parmesan cheese.

Notes

Reserve pasta water to adjust sauce consistency for a silky texture. Fry sage separately to keep it crispy. Roast squash thoroughly to avoid watery sauce. For vegan version, substitute cream and cheese with plant-based alternatives and omit pancetta.

Nutrition

Keywords: butternut squash pasta, creamy pasta, pancetta, crispy sage, easy dinner, weeknight meal, comfort food, vegetarian option, gluten-free option

Find it online: https://jodierecipes.com/creamy-butternut-squash-pasta-recipe-with-crispy-sage-and-pancetta-easy-and-delicious/