Roasted, pureed butternut squash is the base of this Creamy Butternut Squash Pasta – the perfect, comforting fall dinner.
Love butternut squash? You’ll also want to check out this Stuffed Butternut Squash, this Butternut Squash Risotto, and this Butternut Squash Soup.
The Best Butternut Squash Recipe
Or at least one of them!
It is that time of year. Time to serve up all the comfort food. Luckily, now that the temps are cooling down outside, I have all the excuses I need to focus on comfort food. And it doesn’t get more comforting than this Butternut Squash Pasta.
We already know of my butternut squash addiction. And this is just yet another way to serve up my favorite veggie. We have been eating pasta like crazy lately (as I said – bring on the comfort food) and for my family, the creamier the better. I love that this recipe gives my family the creamy pasta, and gives me that butternut squash. Win for everyone!!
Ingredients
- Butternut Squash: I know that cutting into a butternut squash is not easy. But I also believe that it’s worth the trouble to do this fresh. You can buy cubed butternut squash at the store sometimes, but it can be dried out and flavorless.
- Oil: I use olive oil, but vegetable oil, canola oil, or avocado oil would all work, as well.
- Salt & Pepper: It’s important to use salt and pepper! Especially salt – it can transform a recipe.
- Pasta: I like to use spaghetti for this recipe, but you can easily change up the pasta.
- Pancetta: The biggest difference between pancetta and bacon is that bacon is smoked, while pancetta is not. But you can use bacon in place of the pancetta if you prefer the smoky flavor, or if it is easier to find.
- Cream: You want to use heavy whipping cream.
- Garlic: Feel free to add in more garlic if you love it like I do!
- Parmesan: If you can get some Parmigiano-Reggiano it will make this recipe even better!
How to Make Butternut Squash Pasta
- Roast the butternut squash by coating it in oil and seasoning with salt and pepper, then roast until the squash is tender. Once it is done, place it in a food processor and process until the squash is smooth.
- Cook the pasta while the squash is roasting. Make sure to reserve some of the pasta water before draining.
- Cook the pancetta in a large skillet or pot until it is crisped up. Then add in the butternut squash puree, cream, and garlic, and cook this all together.
- Stir in the cooked and drained pasta, then add half of the parmesan. Stir until the cheese is melted, adding any of the pasta water as it is needed.
- Serve the pasta topped with the remaining parmesan cheese.
Tips and Tricks
- For the pancetta, I like to go to the deli counter at the grocery store and have them cut me a big, fat slice. Usually one slice, about 1/4″ – 1/2″ thick is all you’ll need. Then you get nice chunks of pancetta in the pasta.
- You’ll want to make sure you are using freshly grated Parmesan (the good stuff), otherwise, it won’t melt into the sauce like it’s supposed to.
- Wondering why you need to use the reserved pasta water instead of regular tap water? The pasta will retain some of the starch from the pasta, which helps to make the sauce instead of turning it into a watery mess. You’ll only use this as needed.
- I like to save some of the pasta water, as well, for leftovers. If you’ve ever had leftover pasta, it tends to dry out, so saving that pasta water can help to bring it back to life.
More Favorite Pasta Recipes
Easy Parmesan Pasta
Penne Pasta Bake
Parmesan Pasta
Tuscan Pasta with Sausage
One Pan Pasta with Bacon and Cheese
Skillet Pasta with Sausage
Easy Spaghetti Meat Sauce
Chicken Stuffed Shells
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Creamy Butternut Squash Pasta
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.
Michele says
I love all things butternut squash so I’ll have to give this one a try. I’ll be making some butternut squash lasagna this weekend. Yum!