Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta
  • 4Servings


  • 8 ounces diced pancetta
  • 2 cups pureed Roasted Squash, thawed
  • 1 cup heavy cream
  • 2 cloves garlic, finely chopped
  • 1 lb. spaghetti, cooked, with 1 cup pasta cooking water reserved
  • 2 tablespoons finely grated Parmesan, plus more for garnish


In a large pot, cook the pancetta over medium-high until browned and crispy, about 8 minutes. Stir in the squash, cream and garlic; bring to a simmer. Stir in the pasta and 2 tbsp. cheese, adding some reserved pasta cooking water as needed if the sauce is too thick; season with salt and pepper. Top with cheese.