Penne with Butternut Squash & Pancetta
This cozy pasta is the perfect blend of creamy, salty, and sweet—thanks to tender butternut squash, crispy pancetta, and a Parmesan-laced sauce that brings it all together. It’s fall comfort in every twirl, with rich flavor and a silky finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
12 oz penne pasta
6 oz pancetta, diced
3 cups cubed butternut squash
2 tbsp olive oil
½ cup grated Parmesan cheese
½ cup reserved pasta water
Salt and black pepper to taste
Optional: fresh sage or parsley, for garnish
Instructions
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
In a large skillet, cook pancetta over medium heat until crispy. Remove and set aside.
In the same skillet, add olive oil and sauté butternut squash with salt and pepper until tender and lightly browned, about 10–12 minutes.
Add cooked pasta, Parmesan, and reserved pasta water. Stir until creamy. Return pancetta to the skillet and toss everything together.
Garnish with herbs and serve warm.
Nutrition
- Calories: 460
- Fat: 24g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 19g