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Creamy One-Pot Butternut Squash Pasta Recipe with Crispy Sage and Pancetta

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A quick and easy one-pot pasta dish featuring roasted butternut squash blended into a creamy sauce, topped with crispy sage and pancetta for a comforting and flavorful meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds / 900 g), peeled and cubed
  • 4 ounces (115 g) pancetta, diced
  • About 12 fresh sage leaves, washed and patted dry
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 3 cups (720 ml) vegetable or chicken broth, low-sodium recommended
  • ½ cup (120 ml) heavy cream (can substitute coconut cream for dairy-free)
  • 12 ounces (340 g) penne or rigatoni pasta
  • 2 tablespoons olive oil
  • ½ cup (50 g) grated Parmesan cheese (optional but recommended)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss peeled and cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
  2. While squash roasts, heat a large pot over medium heat. Add diced pancetta and cook until crisp, about 5-7 minutes. Transfer pancetta to a paper towel-lined plate, leaving rendered fat in the pot.
  3. Add sage leaves to the hot pancetta fat and fry until crisp, about 1-2 minutes. Remove and set aside with pancetta.
  4. In the same pot, add remaining 1 tablespoon olive oil if needed. Sauté chopped onion over medium heat for about 5 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add roasted butternut squash to the pot. Pour in 3 cups broth and stir to combine. Bring to a gentle simmer.
  6. Add pasta directly to the simmering pot. Stir to submerge pasta completely. Cook uncovered, stirring occasionally, for 10-12 minutes until pasta is al dente and has absorbed most liquid. Add more broth or water if needed to prevent drying.
  7. Lower heat. Stir in heavy cream and grated Parmesan cheese until sauce is creamy and coats pasta. Season with salt and pepper to taste. Add more broth or cream if sauce is too thick.
  8. Serve pasta plated and sprinkle crispy sage and pancetta on top. Add extra Parmesan if desired.

Notes

Roasting the butternut squash first deepens its sweetness and flavor. Reserve pancetta fat for sautéing aromatics to add richness. Crisp sage separately to maintain crunch. Stir pasta frequently to prevent sticking. Adjust liquid as needed during pasta cooking. For a lighter sauce, substitute heavy cream with Greek yogurt off heat. Salt gradually due to salty pancetta and Parmesan. Leftovers taste better after a day; re-crisp sage and pancetta before serving.

Nutrition

Keywords: butternut squash pasta, one-pot pasta, creamy pasta, pancetta, crispy sage, easy dinner, autumn recipe, comfort food

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