Creamy Roasted Butternut Squash Pasta
There's something undeniably comforting about a creamy pasta dish, especially when it brings together the rich, earthy flavors of roasted butternut squash, crispy pancetta, and fragrant herbs. This recipe is a cozy fall favorite that combines roasted vegetables with creamy ricotta, parmesan, and savory chicken broth to create a luxurious sauce. The fried sage adds a delightful crunch, while the pancetta delivers just the right amount of saltiness to complement the sweet and velvety squash. Whether you're enjoying a quiet night in or sharing a meal with loved ones, this creamy roasted butternut squash pasta is sure to satisfy.
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This pasta dish is the perfect balance of comfort food and gourmet flavor. The butternut squash gives the sauce a natural sweetness, which pairs beautifully with the richness of the cheese and the crispy pancetta. It’s a versatile dish, allowing you to adjust the amount of chicken bouillon powder and cheese to suit your taste. Plus, it's a great way to sneak in some veggies while indulging in a creamy pasta dinner. With each bite, you’ll experience a harmony of textures and flavors that make this recipe a standout for fall and winter meals.
(adsbygoogle = window.adsbygoogle || []).push({});This creamy roasted butternut squash pasta is a delightful blend of roasted vegetables, creamy ricotta, and savory parmesan, all brought together with a touch of chicken broth and pasta water for a luscious sauce. The crispy pancetta and fried sage add a savory crunch to each bite, while the rosemary brings out the natural sweetness of the squash. Simple yet flavorful, this dish is a comforting meal that’s perfect for chilly evenings or when you’re craving something hearty and wholesome.
- 1/2 butternut squash (about 2 cups)
- 1 bulb garlic
- 1 shallot
- 1/2 onion
- 1/2 cup parmesan cheese (more or less based on personal preference)
- 1/2 cup ricotta cheese
- 1/2 cup chicken broth
- pasta water (more or less based on personal preference for texture)
- 1/2 lb pancetta
- 1 sprig rosemary
- 3 sage leaves
- 1 tbsp chicken bouillon powder (more or less based on personal preference)
Preheat the oven to 392°F (200°C).
Chop 1/2 butternut squash into small cubes (about 2 cups). Slice the shallot and 1/2 onion, and cut the top off the garlic bulb.
Place the chopped butternut squash, shallot, onion, garlic bulb, and a rosemary sprig into an oven-safe dish. Drizzle with olive oil, sprinkle with salt and pepper, and mix everything together. Roast in the preheated oven for 40-50 minutes or until the vegetables are soft and caramelized.
While the vegetables are roasting, cook your pasta of choice according to the package instructions. Reserve about 1 cup of the pasta water for later use. Drain the pasta and set it aside.
In a large pan, cook diced pancetta over medium heat until it’s nice and crispy. Remove the pancetta from the pan and set aside, leaving the fat in the pan.
Add the sage leaves to the pan with the pancetta fat. Cook them until they crackle and fry, turning crisp. Remove the sage and set it aside.
In the same pan, add your roasted vegetables (remove the rosemary sprig). Squeeze the roasted garlic cloves out of the bulb into the pan. Add 1/2 cup ricotta cheese, 1/2 cup parmesan cheese, 1/2 cup chicken broth, and 2 teaspoons to 1 tablespoon chicken bouillon powder (adjust to taste).
Use an immersion blender directly in the pan to blend the sauce until smooth and creamy. Alternatively, transfer the mixture to a blender or food processor and blend until smooth.
Add more chicken broth or reserved pasta water to thin the sauce to your desired consistency. Taste and adjust the seasoning with additional bouillon powder, salt, or pepper as needed. Let the sauce come to a gentle boil.
Add the cooked pasta to the sauce and toss to coat evenly.
Plate the pasta and top with the crispy pancetta and fried sage. You can also sprinkle a little extra parmesan on top for added flavor.
