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Butternut Squash Pasta with Pancetta

Butternut Squash Pasta with Pancetta

  • Author: Nicole | Fresh Apron
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Butternut Squash Pasta with Pancetta is going to be your new favorite fall dinner. Tagliatelle is tossed in a creamy butternut squash sauce with pancetta. Top it with some fried sage leaves and parmesan cheese for even more flavor.


  • 16 ounces butternut squash, peeled, seeded and cut into cubes
  • 12 fresh sage leaves
  • 4 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 1 tablespoon shallot, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup freshly shredded parmesan cheeses, plus more for serving
  • pinch of nutmeg
  • salt and pepper, to taste


  1. Make the Butternut Squash Puree. Bring a large pot of salted water to a boil. Add the cubed butternut squash and cook until soft, about 15 minutes. Remove from the water using a slotted spoon and place in a blender or bowl to use an immersion blender. Blend until smooth. Set aside.
  2. Make the pasta. Using the boiling water from the butternut squash, cook the pasta according to package directions stirring occasionally. You may need to add a little more water to the pot. Reserve 1 cup of pasta water before draining.
  3. Prepare the sauce. In the meantime, heat a large skillet over medium heat. Add the pancetta and cook until browned and starting to crisp up about 2-3 minutes. Remove the pancetta and place in a small bowl, set aside. Add the sage leaves a few at a time and cook until crispy, about 5 seconds. Remove from pan and set aside. Wipe out skillet. Heat a tablespoon of oil over medium-low heat. Add the shallot and garlic. Cook until fragrant, shallot is translucent and garlic is golden, about 1-2 minutes. Add the butternut squash puree and stir to combine. Stir in ¼ cup of reserved pasta water. Remove from heat. Stir in the shredded parmesan cheese, adding more pasta water as needed for desired consistency. Season with nutmeg, salt and pepper.
  4. Assemble the pasta dish. Drain pasta. Add the cooked tagliatelle and cooked pancetta to the skillet with the butternut squash sauce and toss to combine. Divide among 4 pasta bowls or plates. Serve topped with the fried sage leaves and freshly shredded parmesan cheese.
  5. Serve warm. Enjoy!