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Butternut Squash Pasta with Pancetta

This pasta dish is saucy, creamy, and bursting with fall flavors! It's made with a cheesy butternut squash sauce, butter, garlic, sage, thyme - and it's all topped off with perfectly crisp and smoky pancetta! It's a fall dreamboat dinner!
Course Main Course
Cuisine Main Dish
Keyword Easy Pasta Recipes
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 servings
Author Stephanie Simmons

Ingredients

  • 2 packages Citterio Smoked Pancetta
  • 3 tbsp salted butter
  • few sprigs fresh sage + thyme
  • 1/2 yellow onion, diced
  • 4 large cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed
  • 1 and 1/2 tsp dried thyme
  • 1 and 1/2 tsp dried sage
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 and 1/2 cups chicken or vegetable broth
  • 2 cups milk
  • 1 and 1/2 cups gouda cheese, grated 6 ounces
  • 1 cup shredded parmesan cheese
  • 1 lb pasta of your choice
  • more parmesan, for topping

Instructions

  • Cook the Pancetta: Add two packages of Citterio Smoked Pancetta to a large dutch oven over medium low heat. Cook, stirring occasionally, until browned and crisp. (About 5-6 minutes - see photos above for reference of what it looks like once cooked!). Spoon the pancetta onto a paper towel-lined plate to drain. No need to clean out the pan - we want some of that smoky flavor for our sauce!
  • Make the Butternut Squash Sauce: Add the butter to the same dutch oven, and melt over medium heat. Add the onion and garlic, and a few sprigs of fresh thyme and sage. Sautee, stirring, until the onion is softened and translucent. Add the broth, butternut squash, the dried sage & thyme, and the salt & pepper. Bring this mixture to a boil. Once the pot is boiling, reduce the heat to low and let everything simmer for 10-16 minutes. Check that the squash is tender enough to blend by poking it with a fork or knife - it should pierce easily. Discard the herb sprigs.
    Transfer this mixture to a blender and add the milk. Blend until smooth and creamy. Return to the pot, over medium heat.
    This is a good time to get your pasta cooking!
    Add your cheese, a few handfuls at a time, and stir between each to help it melt into the sauce. Taste and add any extra seasoning as desired.
  • Put it all Together: Reserve a bit of pasta water, and drain the pasta - don't rinse it. Add the drained pasta into the pot of sauce, and stir to get it all coated up! Add a little pasta water if needed to thin the sauce out a smidge so it can coat the pasta easily.
  • Serve + Store: Serve with plenty of pancetta and a sprinkle of parmesan on top! This pasta is best the first day, but leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat with a little milk to help loosen the sauce back up.