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Squash fettuccine with creamy butternut squash sauce, pancetta, caramelized onion, and Parmesan

Squash Fettuccine with Caramelized Onion and Pancetta

Squash fettuccine is a creamy pasta dish with a smooth roasted butternut squash sauce, crispy pancetta, and caramelized onion flavor. It is a comforting choice when you want a restaurant-style seasonal meal at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner
Cuisine: American
Calories: 367
Ingredients Method Notes

Ingredients
  

Squash Sauce
  • 1 1/2 cups peeled, cubed butternut squash (see notes)
  • olive oil, as needed + salt, as needed
  • 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)
Pancetta and Onion Topping
  • 2-3 oz / 85 g pancetta, cut into small pieces
  • 1 small onion, thinly sliced into half moons
  • a few sage leaves (optional)
Pasta and Serving
  • 8 oz / 225 g fettuccine or pappardelle (half a box)
  • freshly grated parmesan for topping

Method
 

Preparation
  1. Preheat the oven to 400°F (205°C). Arrange the squash on a baking sheet, coat with olive oil and a little salt, and add the thyme sprigs.
  2. Roast the squash for 20-30 minutes until tender and fragrant.
  3. Cook the pasta according to package directions, then drain and set aside.
Cooking
  1. Cook the pancetta pieces in a skillet until crisp and browned. Remove the pancetta and reserve it for finishing the dish. Pour off the excess grease, leaving about 1 tablespoon in the pan.
  2. Reduce the heat and add the sliced onion to the pancetta grease. Cook for 20-30 minutes until the onion is soft, fragrant, and caramel-colored. If desired, fry the sage leaves in the same pan after removing the onions.
  3. Remove the thyme sprigs from the roasted squash. Blend the squash with the broth, garlic, and salt until smooth.
Assembly
  1. Warm the cooked pasta in the onion pan over medium-low heat. Add the squash sauce and gently toss with the cream and about half of the caramelized onions.
  2. Divide the pasta among plates and finish with the remaining caramelized onions, pancetta, sage, and freshly grated Parmesan.

Notes

For the squash, one butternut squash typically provides about 3 cups of peeled, cubed squash, so this recipe uses about half of one squash. Roasting the full squash is an option; reserve the extra roasted squash for later use in meals such as salads, soups, stews, or curries. See the onion-cutting guide for help with onion preparation.