Preheat a large saute pan to medium low.

Add the olive oil to the pan, followed by the cubed butternut squash. Add the water and place a lid over the pan. Let the squash steam for about 12-15 minutes, stirring occasionally, until the butternut squash is fork tender.

Transfer the butternut squash to the jar of a blender.  Set aside to let cool slightly.

Once the butternut squash has cooled, add ½ cup heavy cream and a pinch of salt and blend on high, until smooth. You may need to stop halfway through blending to stir the squash to bring some of the squash pieces to the bottom.  Set aside

Wipe clean the same pan used to steam the butternut squash and heat the pan over medium heat.  Add the cubed pancetta and rosemary to the pan.

Cook the pancetta until it begins to crisp, stirring occasionally.  After 3-4 minutes of cooking, add the honey and cayenne pepper to the pan, and stir to coat the pancetta.

Continue to fry the pancetta until it’s crisp, another 3-4 minutes, and transfer to a paper-towel lined plate.  Set aside.

Boil the pasta according to the package directions in salted boiling water. Once the pasta has cooked, reserve 1 cup of the pasta water, drain the rest, and set aside.

While the pasta is boiling, wipe the pan clean and set it over medium-low heat. Melt the butter in the pan and then add the minced garlic and a pinch of crushed red pepper flakes. Swirl the melted butter and garlic in the pan, until the garlic is fragrant, about 1 minute.

Pour 1 cup of heavy cream into the pan and stir to mix into the butter. Use a silicone spatula to spoon the pureed butternut squash into the pan, and stir to incorporate it into the cream mixture.  

Once all of the cream has been mixed into the pureed butternut squash, add the parmesan cheese, and stir to melt into the sauce. Taste the sauce and season with salt and pepper to taste.

Add the cooked pasta to the pan and stir to coat with the butternut squash alfredo sauce. If the sauce is too thick, thin it with the pasta water, ¼ cup at a time.

Divide the pasta across 4 bowls for an entree or 6 bowls as a starter.  Garnish with the rosemary pancetta. Serve and enjoy!