Description

This creamy Butternut Squash Pasta recipe features roasted butternut squash, caramelized onions, and roasted garlic blended into a smooth sauce with whole milk and broth. Tossed with al dente pasta and topped with crispy pancetta, grated Parmesan, and fresh parsley, it offers a cozy, comforting meal perfect for fall or any time you crave rich yet balanced flavors.

Ingredients

Scale

Vegetables

1 whole head garlic
1 medium butternut squash - peeled and cut into 1-inch cubes
1 large yellow onion - chopped
Salt and pepper to taste
Olive oil for drizzling

Pasta

1 pound thick spaghetti or bucatini pasta

Meat

1 cup pancetta, small-diced

Liquids & Seasoning

2 ½ cups whole milk (plus more as needed)
1 cup chicken or vegetable broth
¼ teaspoon dried Italian seasoning
A pinch of ground nutmeg (optional)

Garnishes

Chopped Italian parsley (optional)
Grated Parmesan cheese for serving

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Instructions

Roast the veggies: Preheat the oven to 425 degrees Fahrenheit. Cut ¼ inch off the top of the whole unpeeled garlic head. Place it on aluminum foil, drizzle generously with olive oil, sprinkle ½ teaspoon salt and pepper, then wrap tightly. Toss the cubed butternut squash with olive oil, salt, and pepper on a large sheet pan. Do the same with chopped onions on a separate sheet pan, placing the wrapped garlic alongside. Roast all for 35 minutes until caramelized and softened, tossing the vegetables halfway through. Remove onions a few minutes earlier if needed.
Cook pasta and pancetta: While the vegetables roast, cook the pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water, drain, and rinse with cold water to stop cooking. In a skillet, cook diced pancetta until golden brown and crispy, then set aside.
Blend the sauce: Transfer roasted butternut squash and onions to a blender. Squeeze the softened roasted garlic cloves into the blender. Add whole milk and broth, then blend on high speed until smooth and creamy, adding extra milk as needed to reach desired consistency.
Simmer and season sauce: Pour the creamy squash mixture into a large skillet or the pasta pot. Bring to a light simmer, adjusting sauce thickness with reserved pasta water or more milk. Season with dried Italian seasoning, salt, and pepper to taste. Add a pinch of ground nutmeg if using for warm flavor.
Toss pasta and serve: Return the drained pasta to the pan with the sauce and toss until fully coated. Serve topped with crispy pancetta, grated Parmesan cheese, and garnish with fresh chopped parsley if desired.

Notes

The amount of milk depends on the size of the butternut squash—adjust for desired sauce creaminess. Half-and-half can be used for added richness.
Use whole milk or half-and-half for the best texture; avoid heavy cream as it will be too thick, and skim milk may be too diluted.
Ground nutmeg is very strong so only use a small pinch; it adds warmth but can be omitted if preferred.
You can prepare the roasted vegetables or sauce ahead to save time. The full dish can also be made in advance and reheated gently with extra milk to loosen the sauce.
For substitutions: Use 2% milk or half-and-half instead of whole milk. Swap pancetta for crispy prosciutto or bacon. Use Pecorino Romano instead of Parmesan if desired. Any pasta shape works well, including bucatini, spaghetti, pappardelle, penne, fusilli, or bowties.

Nutrition

Serving Size: 1 serving
Calories: 530 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 45 mg