Description
This dish is autumn magic in 30 minutes. Sweet caramelized butternut squash meets crispy pancetta, twirled with pasta and kissed by Parmesan. Born in a rainy Vermont cabin, this comforting, flavor-packed pasta has become a beloved crowd-pleaser – from soccer sidelines to Friendsgiving tables. One skillet, humble ingredients, and a whole lot of soul. Your fork is about to fall in love.
Ingredients
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12 oz penne or rigatoni (or GF/whole wheat)
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6 oz diced pancetta (or thick-cut bacon, pre-boiled)
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3 cups diced butternut squash (½-inch cubes)
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2 tbsp olive oil
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2 cloves garlic, smashed
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½ tsp crushed red pepper (optional)
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½ cup grated Parmesan
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Fresh sage or parsley (or 1 tsp dried sage)
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Salt to taste
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½ cup reserved pasta water
Instructions
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Cook Pasta: Boil salted water. Cook pasta 1 min less than directed. Reserve ½ cup pasta water.
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Crisp Pancetta: In a cold skillet, add pancetta. Cook over medium until crispy (8 mins). Remove, leave fat in pan.
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Sauté Squash: Add olive oil, squash, and ½ tsp salt. Cook 10–12 mins, letting squash brown undisturbed.
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Flavor Boost: Push squash aside. Add garlic + red pepper to pan, toast 30 sec. Mix into squash.
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Toss Pasta: Add drained pasta, ¼ cup pasta water, Parmesan. Toss until creamy. Add pancetta. Remove from heat if cheese clumps.
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Garnish: Serve in warm bowls with herbs and extra Parmesan. Add crispy sage for flair!
Notes
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Microwave squash 2 mins for easier cutting.
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Sauce too thick? Stir in warm broth or milk.
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Frozen squash? Roast in pancetta fat—no extra oil needed.
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Vegetarian? Use mushrooms + smoked paprika for umami.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 460 Cal
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 17g