October 28, 2021

Spaghetti with Butternut Squash and Pancetta

Spaghetti with Butternut Squash and Pancetta is one of our favorite fall dinners. I start this dish by cooking lots of butternut squash. Then, I add crispy pancetta, garlic, al dente spaghetti and Parmesan cheese. I love this dish for several reasons. First of all, I like that this dish only takes thirty minutes from start to finish. Secondly, I like that this dish can be made far ahead of time. Then, I just reheat it in the microwave Thirdly, I like that this dish is all made in basically one skillet. So, the only pots to wash are the one skillet and the pasta pot. And, lastly, I like how inexpensive this dish is.

The Equipment I Used

A Large Skillet- You’ll need a big skillet to cook the squash and the sauce in.
A Big Pot- Use a big pot to cook your spaghetti.

The Ingredients Needed for Spaghetti with Butternut Squash and Pancetta

Spaghetti- I used spaghetti, but you could use any pasta shape that you like.
Butternut Squash- You could also use pumpkin.
Pancetta- Here in New York, they sell this everywhere. If you can’t find it substitute bacon.
Sage- Fresh sage lends so much fresh flavor to this pasta.
Garlic- I like to buy the peeled cloves. I store them in my freezer. That way I always have them on hand.
Red Pepper Flakes- You can find them in the spice section of your market.
Lemon Juice- This adds a nice acidic note to this dish.
Parmesan Cheese- Of course, we can’t have pasta without this.

How I Made my Spaghetti and Squash

First, I cooked the squash in butter. It’s important to cook the squash so that it’s tender, but not burnt.
Next, I cooked the pasta. Please don’t overcook the pasta.
Then, I added the rest of the ingredients and served it up.

If you like butternut squash, you need to try this delicious Spaghetti with Butternut Squash and Pancetta.

Spaghetti with Butternut Squash and Pancetta

Sweet butternut squash and salty pancetta tossed with spaghetti in a in a garlic olive oil sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 340 kcal

Ingredients

12 ounces spaghetti
3 tbsp. kosher salt
2 tbsp. unsalted butter
2 cups butternut squash, peeled and cut in half inch cubes
2 tbsp. sage leaves, chopped
2 tbsp. extra virgin olive oil
4 ounces pancetta, finely sliced and chopped
3 tbsp. minced garlic
½ tsp. crushed red pepper flakes
¼ tsp. black pepper
¼ cup lemon juice
1½ cups Parmesan cheese, grated
2 tbsp. pasta cooking water

Instructions

In a large skillet, on medium heat, melt the butter. Add the squash and sage and cook on medium heat until the squash is tender, about ten minutes.
While the squash cooks, boil a large pot of water for the spaghetti. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
When the squash is done, remove it to a bowl and cover to keep warm.
In the skillet, heat the olive oil on low heat. Add the pancetta and cook for about five minutes, until it's golden brown and crispy. Add the garlic and peppers, and cook for one minute.
Drain the pasta and add it to the skillet along with the reserved pasta water, the squash, the lemon juice, and the Parmesan cheese.