Good news: yes, this is as luscious as it looks.
And yes, you can make use of your squash that you either grew in your garden (shout out to you!) or bought from someone else who grew it because you were busy doing other things (it me).
This recipe is a cozy date-night-at-home dream for the fall, or the winter, or the ANYTIME.
The silky sauce, the caramelized onion, the fork-twirled noodles, topped with the crispy pancetta and delicate little flakes of salty parmesan and fried sage leaves… all of it just makes you want to wrap up in a blanket and burrow into a pasta cave and come out sometime never.
I mostly like this recipe for a fancy date night, but I have to tell you, the little two-year-old who tags along on most of our food experiences was VERY, VERY excited about this “pastha” and helped me remember that this can really serve almost any situation:
- Treat yoself dinner for one
- Romantic dinner for two
- Awesome dinner for the family just because you’re that great
The sage leaves are optional, but please, for all that’s delicious: the heavenly squash-and-cream sauce, the fried bits of pancetta, and the deeply golden caramelized onions are essential.
To pasta love.
Common Questions About This Yummy Squash Fettuccine
In my experience, 1 butternut squash yields about 3 cups of cubed, peeled squash. This means you’ll need about half of a butternut squash for this recipe.
You have options! You could freeze it for later, add it to a soup, roast it up for a salad, or use it in a curry.
Skip the cream and the pancetta! Or, if you want it to be creamier, use your favorite non-dairy heavy cream sub. You could also give this recipe a try as an alternative!
Yep! You could use about a teaspoon of dried thyme in place of the fresh.
I drew on a few sources of inspiration for this magical recipe, including this one (not vegan) and this one (vegan) and this squash sauce pasta of years past.
Creamy Squash Fettuccine with Caramelized Onion and Pancetta
Prep Time: 15 minutes
Yield: 3-4
Print Recipe
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Creamy Squash Fettuccine! Silky creamy sauce, caramelized onion, fork-twirled noodles, topped with the crispy pancetta and delicate little flakes of salty parmesan and fried sage leaves.
Ingredients
Squash Sauce
- 1 1/2 cups peeled, cubed butternut squash (see notes)
- swish of olive oil + sprinkle of salt
- a few sprigs of fresh thyme
- 1 cup vegetable or chicken broth
- 1 small clove garlic
- 3/4 teaspoon kosher salt
- 1/4 cup heavy cream (honestly, it’s delicious with or without the cream – your choice)
Other Yums:
- 2–3 ounces pancetta, cut into small pieces
- 1 small onion, thinly sliced into half moons
- a few sage leaves (optional)
Pasta:
- 8 ounces fettuccine or pappardelle (half a box)
- freshly grated parmesan for topping
Instructions
- Roast the squash: Preheat the oven to 400 degrees. Arrange squash on a baking sheet and toss with olive oil and a little salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.
- Fry the pancetta: Meanwhile, fry pancetta bits in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.
- Caramelize the onion: Turn the heat down and let the pan cool for a moment. Add the onion to the pancetta grease. Sauté for 20-30 minutes (while you’re waiting for the squash to roast) until soft, fragrant, and caramel-colored. (Optional: after you remove the onions, fry the sage right in the same pan.)
- Cook the pasta: While you wait on the onions and squash, cook pasta according to package directions. Drain and set aside.
- Blend the squash sauce: Transfer squash to a blender (removing thyme sprigs). Puree the squash with the broth, garlic, and salt until smooth.
- Almost there: Place your cooked pasta in your onion pan over medium low heat. Pour squash sauce over pasta. Toss gently with cream and about half of the onions. It should be looking real good right now.
- Serve it up all fancy: Plate up the pasta. Top with caramelized onions, pancetta, sage, and fresh Parmesan. Are you at a restaurant? YOU ARE TOTALLY AT A RESTAURANT. Mwah!
Notes
The equipment section above contains affiliate links to products we use and love!
Squash: In my experience, 1 butternut squash yields about 3 cups of cubed, peeled squash. This means you’ll need about half of a butternut squash for this recipe. I usually just go ahead and roast the entire squash, reserving the 1 1/2 cups for this recipe and saving the other half of roasted squash for easy and kid-friendly meal prep! I like to throw it in salads, soups and stews, curries, etc.
Category: Dinner
Method: Stovetop
Cuisine: American
Keywords: squash pasta, fall pasta recipe, fettuccine recipe, squash pasta sauce
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