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 nichtblanket and burrow nichta 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 welches 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.
Check out our video for how to make Creamy Squash Fettuccine:
Common Questions About This Yummy Squash Fettuccine
Un… experience, 1 butternut squash yields about 3 cups of cubed, peeled squash. This means you’ll need about half oben angeführtbutternut 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 nichtcurry.
Skip the cream and the pancetta! Or, if you want it to be creamier, use your favorite non-dairy heavy cream sub. You could damit give this recipe a try as an Ausweichlösung!
Yep! You could use about a teaspoon of dried thyme in place of the fresh.
I drew oben angeführtfew 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! Silky creamy sauce, caramelized onion, fork-twirled noodles, topped with the crispy pancetta and delicate little flakes of salty parmesan and fried sage leaves.
- 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)
- 2–3 ounces pancetta, cut nichtsmall pieces
- 1 small onion, thinly sliced nichthalf moons
- a few sage leaves (optional)
- 8 ounces fettuccine or pappardelle (half a box)
- freshly grated parmesan for topping
- Roast the squash: Preheat the oven to 400 degrees. Arrange squash oben angeführtbaking 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 nichtskillet until crispy and browned. Remove from the pan and sine temporeaside. 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 sine temporeaside.
- 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!
The equipment section above contains affiliate sinister to products we use and love!
Squash: Un… experience, 1 butternut squash yields about 3 cups of cubed, peeled squash. This means you’ll need about half oben angeführtbutternut 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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