I turned simple butternut and crispy pancetta into a golden, caramelized bake that had guests scheming for seconds.

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I’m obsessed with roasted butternut squash and crispy pancetta because the contrast hits so hard. I love how the squash caramelizes into little golden bites that yield against the savory snap of pancetta.

And when the flavors mingle, it becomes oddly luxurious without fuss. But it’s the texture play that gets me.

The soft squash, the crunchy salty pockets, the way fat melts into flavor. I eat it slow, then faster, because every forkful is insistently delicious.

Simple ingredients, bold results. I’ll admit it: I think about this dish at weird hours and plan meals around it all damn day.

Ingredients

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Butternut squash, sweet roasted cubes that make the dish cozy and homey.
Pasta, the carb backbone that soaks up sauce and feels comforting.
Pancetta or bacon, salty crispy protein that gives crunchy, savory bites.
Olive oil and butter, they add silky fat and toasty flavor.
Kosher salt, brings out sweetness and seasons everything evenly.
Black pepper, little heat and a peppery bite that wakes it up.
Garlic, warm aromatic punch that makes it smell irresistible.
Thyme, earthy herbal notes that keep it from tasting one-note.
Red pepper flakes, optional kick if you want a little heat.
Maple syrup or brown sugar, Basically, helps with caramelized, sweet edges.
Heavy cream or mascarpone, makes the sauce luxuriously rich and smooth.
Parmesan, salty umami cheese that ties everything together deliciously.
Fresh parsley, bright herb that lightens and freshens each forkful.
Lemon zest, Plus a citrus pop that cuts through richness.
Ground nutmeg, tiny warm spice that adds subtle cozy depth.

Ingredient Quantities

1 medium butternut squash, about 2 lb, peeled seeded and cut into 1 inch cubes

12 oz pasta (rigatoni penne or fusilli work best)

6 oz pancetta diced (or 6 oz thick cut bacon, chopped)

2 tablespoons olive oil plus 1 tablespoon butter

1 teaspoon kosher salt plus more for pasta water

1/2 teaspoon freshly ground black pepper

2 to 3 garlic cloves minced

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes optional for a little heat

1 tablespoon pure maple syrup or 1 teaspoon brown sugar optional to help caramelize squash

1/2 cup heavy cream or 1/4 cup mascarpone for a creamier sauce

1/2 to 3/4 cup finely grated Parmesan cheese plus extra for serving

Fresh parsley chopped, about 2 tablespoons

Zest of 1 lemon optional for brightness

Pinch of ground nutmeg optional

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil or parchment. Toss the cubed butternut squash with two tablespoons olive oil, one teaspoon kosher salt, one half teaspoon black pepper, the maple syrup or brown sugar if using, and the thyme and spread in a single layer so they roast not steam.

2. Roast the squash for about 25 to 30 minutes, flipping once halfway, until edges are nicely caramelized and tender. If some pieces cook faster that’s ok, just pull them out when done.

3. While the squash roasts, bring a large pot of water to a boil, salt it well, and cook the pasta two minutes less than package directions so it finishes cooking in the sauce. Reserve one cup of pasta water before draining.

4. In a large skillet over medium heat cook the diced pancetta or chopped bacon until crisp and browned, about 6 to 8 minutes. Remove most of the rendered fat if there’s too much, but leave a tablespoon or so for flavor.

5. Reduce heat a bit, add the tablespoon butter to the skillet with the pancetta, then sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant. Add the roasted squash to the skillet and gently toss to combine.

6. Pour in the heavy cream or stir in the mascarpone with a splash of the reserved pasta water to loosen it. Add the grated Parmesan and a pinch of nutmeg if using, stirring until you have a silky sauce. Use more reserved pasta water as needed to reach desired consistency.

7. Add the drained pasta to the skillet and toss gently with the squash, pancetta and sauce so everything is coated. If it seems too thick add more pasta water, a tablespoon at a time. Taste and adjust seasoning with more salt and pepper if needed.

8. Stir in the chopped parsley and lemon zest for brightness. If you used mascarpone you might want a little extra lemon, trust your taste.

9. Serve right away with extra grated Parmesan and another crack of black pepper. Leftovers reheat well with a splash of cream or milk to loosen the sauce.

Equipment Needed

1. Baking sheet lined with foil or parchment
2. Chef’s knife
3. Cutting board
4. Large pot for boiling pasta
5. Colander or spider for draining pasta
6. Large skillet (10 to 12 inch)
7. Mixing bowl or large bowl for tossing squash
8. Measuring spoons and measuring cups
9. Wooden spoon or silicone spatula
10. Microplane or box grater for Parmesan and lemon zest

FAQ

Q: Can I use sweet potato or pumpkin instead of butternut squash?

A: Yes, sweet potato and pumpkin both work, they'll change the flavor and cook time a bit. Sweet potato cooks about the same, pumpkin can be softer so watch for doneness. Use the same size cubes so they roast evenly.

Q: How do I get the squash nicely caramelized and not mushy?

A: Pat the cubes dry, toss them with 2 tablespoons olive oil, salt, and a little maple syrup or brown sugar, spread in a single layer on a hot baking sheet and roast at 425 F. Don't overcrowd the pan, and flip once so both sides brown. Higher heat and space are the keys.

Q: Can I skip the cream or use a lighter option?

A: Yep. You can skip the cream and use 1/2 cup pasta cooking water plus 1/4 cup mascarpone, or just a splash of olive oil and more Parmesan for a lighter sauce. Greek yogurt can work but stir it off the heat so it doesn't break.

Q: How do I keep the bacon or pancetta crisp after mixing with the pasta?

A: Reserve some crispy pieces for topping. Toss most of the bacon with the hot pasta quickly so it stays slightly crisp but still melds with the sauce, then sprinkle the reserved pieces on top right before serving.

Q: Can I make this ahead or freeze it?

A: You can roast the squash and cook the bacon a day ahead, store separately in the fridge. Reheat the squash in the oven to bring back some texture, then toss with freshly cooked pasta. Freezing is not ideal, the cream and texture suffer, but frozen roasted squash can be used in a pinch.

Q: Any tips for seasoning and brightening the dish?

A: Taste and add salt after you mix because cheese and bacon add salt. A little lemon zest or a splash of vinegar brightens it, and a pinch of nutmeg pairs great with the cream and squash. Fresh parsley at the end gives freshness.

Roasted Butternut Squash And Bacon Pasta Recipe Substitutions and Variations

Butternut squash
- Sweet potato, cut into similar sized cubes; roasts up just as sweet and creamy, sometimes needs a minute longer
- Acorn squash, peeled and cubed; a bit nuttier but works great with maple or brown sugar
- Kabocha squash, if you can find it; denser texture so roast a bit longer and it gets super rich
Pancetta or bacon
- Prosciutto, torn and crisped in the pan; milder and slightly less fatty so add a touch of oil
- Smoked turkey bacon, chopped; lower fat and still gives smoky flavor, just watch for salt
- Crispy mushrooms, like oyster or cremini, for a vegetarian option; add a splash of soy or tamari for umami
Heavy cream or mascarpone
- Whole milk plus 1 tablespoon cornstarch, whisked to thicken; lighter but still creamy if you simmer gently
- Greek yogurt, stirred in off heat so it does not split; tangier and adds protein
- Evaporated milk, use full fat; good creamy swap that is shelf stable and lighter than heavy cream
Parmesan cheese
- Grana Padano, almost the same flavor and texture and often easier to find
- Pecorino Romano, saltier and sharper so use a bit less
- Nutritional yeast, for a dairy free option; adds cheesy flavor though texture will be different

Pro Tips

1) Cut the squash into mostly even 1 inch pieces but toss the odd smaller ones onto a hotter part of the pan so everything caramelizes instead of steaming. Also give the pan enough space — overcrowding = soggy squash.

2) Salt the pasta water aggressively and undercook the pasta by 2 minutes so it finishes in the sauce and absorbs flavor. Reserve at least 1 cup of the water and add it slowly to adjust silkiness, not all at once.

3) Render the pancetta/bacon low and slow so you get crisp bits and clear, flavorful fat. Pour off excess fat leaving about a tablespoon to coat the garlic and squash; that little bit makes the sauce taste rounded, not greasy.

4) Brightness is your friend. If the dish feels too heavy, a squeeze of lemon or extra lemon zest, or a few extra chopped herbs at the end, will lift it right up. If you used mascarpone, add the lemon more cautiously because it’s very forgiving but can turn flat fast.

Roasted Butternut Squash And Bacon Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I turned simple butternut and crispy pancetta into a golden, caramelized bake that had guests scheming for seconds.

Servings

servings

Calories

816

kcal

Equipment: 1. Baking sheet lined with foil or parchment
2. Chef’s knife
3. Cutting board
4. Large pot for boiling pasta
5. Colander or spider for draining pasta
6. Large skillet (10 to 12 inch)
7. Mixing bowl or large bowl for tossing squash
8. Measuring spoons and measuring cups
9. Wooden spoon or silicone spatula
10. Microplane or box grater for Parmesan and lemon zest

Ingredients

1 medium butternut squash, about 2 lb, peeled seeded and cut into 1 inch cubes
12 oz pasta (rigatoni penne or fusilli work best)
6 oz pancetta diced (or 6 oz thick cut bacon, chopped)
2 tablespoons olive oil plus 1 tablespoon butter
1 teaspoon kosher salt plus more for pasta water
1/2 teaspoon freshly ground black pepper
2 to 3 garlic cloves minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes optional for a little heat
1 tablespoon pure maple syrup or 1 teaspoon brown sugar optional to help caramelize squash
1/2 cup heavy cream or 1/4 cup mascarpone for a creamier sauce
1/2 to 3/4 cup finely grated Parmesan cheese plus extra for serving
Fresh parsley chopped, about 2 tablespoons
Zest of 1 lemon optional for brightness
Pinch of ground nutmeg optional

Directions

Preheat oven to 425 F and line a baking sheet with foil or parchment. Toss the cubed butternut squash with two tablespoons olive oil, one teaspoon kosher salt, one half teaspoon black pepper, the maple syrup or brown sugar if using, and the thyme and spread in a single layer so they roast not steam.
Roast the squash for about 25 to 30 minutes, flipping once halfway, until edges are nicely caramelized and tender. If some pieces cook faster that's ok, just pull them out when done.
While the squash roasts, bring a large pot of water to a boil, salt it well, and cook the pasta two minutes less than package directions so it finishes cooking in the sauce. Reserve one cup of pasta water before draining.
In a large skillet over medium heat cook the diced pancetta or chopped bacon until crisp and browned, about 6 to 8 minutes. Remove most of the rendered fat if there's too much, but leave a tablespoon or so for flavor.
Reduce heat a bit, add the tablespoon butter to the skillet with the pancetta, then sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant. Add the roasted squash to the skillet and gently toss to combine.
Pour in the heavy cream or stir in the mascarpone with a splash of the reserved pasta water to loosen it. Add the grated Parmesan and a pinch of nutmeg if using, stirring until you have a silky sauce. Use more reserved pasta water as needed to reach desired consistency.
Add the drained pasta to the skillet and toss gently with the squash, pancetta and sauce so everything is coated. If it seems too thick add more pasta water, a tablespoon at a time. Taste and adjust seasoning with more salt and pepper if needed.
Stir in the chopped parsley and lemon zest for brightness. If you used mascarpone you might want a little extra lemon, trust your taste.
Serve right away with extra grated Parmesan and another crack of black pepper. Leftovers reheat well with a splash of cream or milk to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.