Get ready for a taste adventure with our awesome Creamy Butternut Squash Fettuccine with Pancetta! Picture the yummy smell of roasted butternut squash, the crispy goodness of golden pancetta, and the creamy sauce that ties it all together.

This recipe isn’t just food; it’s like a tasty story happening on your tongue, mixing comfort and fancy flavors. When fall arrives, this dish brings you warm, cozy feelings and the delicious tastes of the season. It’s fancy but not too fancy, making it great for a fun family dinner, hanging out with friends, or a special date night. Get ready for some seriously good eats!

WHY YOU’LL LOVE CREAMY BUTTERNUT SQUASH FETTUCCINI WITH PANCETTA

Fall in Every Bite: This dish encapsulates the essence of fall. The sweet, nutty flavor of roasted butternut squash paired with pancetta’s savory crispness is a flavor explosion.
Creamy Dream: The creamy sauce combines all the ingredients together into a luxurious, velvety masterpiece.
Elegance Made Easy: Impress your guests with this sophisticated dish that’s deceptively easy to prepare. They’ll think you’re a gourmet chef.
Comfort Food Upgrade: It’s the kind of comfort food that hugs your soul. The blend of textures, from the silky sauce to the crispy pancetta, is pure comfort.
Perfect for Any Occasion: Whether it’s a cozy dinner for two or a family feast, Creamy Butternut Squash Fettuccine with Pancetta suits any occasion.

INGREDIENTS YOU NEED TO MAKE CREAMY BUTTERNUT SQUASH FETTUCCINI WITH PANCETTA

Box of your favorite pasta (fettuccini is recommended)
Butternut squash
Olive oil
Garlic
Heavy cream
Kosher salt
Black pepper
Parmesan cheese
Pancetta
Hazelnuts

WHAT YOU NEED TO MAKE CREAMY BUTTERNUT SQUASH FETTUCCINI WITH PANCETTA

Measuring Cups/Spoons
Mixing Bowls
Large Stock Pot
Baking Sheet
Stove Top
Oven

HOW TO MAKE CREAMY BUTTERNUT SQUASH FETTUCCINI WITH PANCETTA

Preheat your oven to 400 degrees.
Cut the top off the head of garlic, drizzle it with a bit of olive oil, wrap it tightly in aluminum foil, and roast it in the oven for about 30 minutes. Remove and set aside.
Line a baking sheet with parchment paper.
Cut the butternut squash in half, remove the seeds, and place the halves on the baking sheet.
Drizzle with olive oil and sprinkle with a pinch of salt and pepper.
Roast for approximately 30 minutes or until the squash is fork-tender. Remove from the oven and scoop out the flesh.
In a blender or food processor, combine the cooked butternut squash, roasted garlic (squeezed out of its skin), salt, pepper, heavy cream, and Parmesan cheese.
Blend until you achieve a smooth and creamy consistency.
In a large pot over medium-low heat, add the butternut squash sauce.
Toss in the cooked pasta and gently combine.
Allow it to simmer together for about 10 minutes to let the flavors meld.
For an extra layer of flavor and texture, optionally top your dish with crispy cooked pancetta and chopped hazelnuts.
Serve up and enjoy Butternut Squash Fettuccine with Pancetta.

COMMONLY ASKED QUESTIONS

How to Store and Reheat?

Refrigerate any leftovers. Reheat in the microwave or on the stove with a splash of cream for that fresh-from-the-pot taste.

Can I use different pasta?

Absolutely! While fettuccine is fantastic, other pasta shapes work well, too.

What wine pairs best?

A glass of white wine, like Chardonnay or Pinot Grigio, complements the dish’s flavors.

What do I do with leftover butternut squash?

Use it in soups, risottos, or mash it as a side dish.

Substitutions + Alternatives

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.