Butternut Squash Pasta
4 Cups diced Butternut Squash (about 3 lbs)
3 Tablespoons Olive Oil
Pink Himalayan Salt And Pepper to Taste
1 lb Angel Hair Pasta
16 Oz Diced Pancetta
1 Cup Heavy Cream
2 Cloves Garlic, Minced
1 Cup Freshly Grated Parmesan Cheese
Chopped Flat Leaf Parsley, For Garnish
- Preheat the oven to 400ºF. Place the butternut squash in a resealable bag and toss with the olive oil. Then on a large baking sheet. Season with salt and pepper. Roast in the oven until tender and lightly browned, 25-30 minutes. Let cool slightly, then place in a blender or food processor and process until smooth.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Before draining, reserve 1-2 cups of the pasta water.
- Place a large pot or skillet over medium heat and add the diced pancetta. Cook until browned and crispy. Add the pureed squash, cream and garlic and bring to a light simmer. Add the pasta and stir to combine. Add half of the Parmesan cheese, and add the pasta water as needed to loosen the pasta and make a creamy sauce. Season again with salt and pepper.
- Serve the pasta topped with the additional Parmesan cheese and top with chopped parsley.
For the pancetta, I like to go to the deli counter at the grocery store and have them cut me a big, 2 fat slices. Usually 2 slices, about 1/4″ – 1/2″ thick is all you’ll need. You’ll want to make sure you are using freshly grated Parmesan (the good stuff), so it will melt into the sauce like it’s supposed to.
Wondering why you need to use the reserved pasta water instead of regular tap water? The pasta will retain some of the starch from the pasta, which helps to make the sauce instead of turning it into a watery mess. Use this as needed. I like to save some of the pasta water, as well, for leftovers. If you’ve ever had leftover pasta, it tends to dry out, so saving that pasta water can help to bring it back to life.