Butternut Squash Alfredo Pasta with Rosemary Pancetta
Team Butternut Squash
Is it normal to have a ranking of favorite squashes? Because I absolutely do and butternut squash is firmly at the top! I love the sweet earthy flavor and it’s a perfect flavor for any fall dish. Roasted, mashed, or pureed, and I’m here for it.
Given that love, plus my adoration for a comfy bowl of pasta, it was only logical to bring the two together into this perfect butternut squash alfredo dish. It’s creamy and cheesy like an alfredo sauce, but with the added bonus of earthy, sweet butternut squash. To add some texture and extra flavor, I’ve topped it with a bit of spicy, herby, and sweet fried pancetta. This may be my perfect Fall-time dinner and I can’t wait to make it all season long.
Tips For Making This Recipe
If you plan on making this butternut squash alfredo, here are a few tips to help make you successful:
- Peeling and cubing a butternut squash can feel intimidating! To help make it easier, first cut a small piece of each end off the squash to remove the stem and base. Then cut the top of the squash away from the bulb, this gives you two easier pieces to manage than the large squash. From there, you can peel each with a peeler or paring knife. Once peeled, slice the bulb end in half and use a spoon to scoop out the seeds and gooey parts of the center. Discard the seeds and then cube the remaining squash as you would any other vegetables.
- Depending on the size of your butternut squash, your sauce may come out thicker if you end up with a lot of puree. To help thin out the sauce, you can either not add all of your butternut squash puree to the sauce and save the remaining sauce for another recipe or thin out the sauce with reserved pasta water.
- For the pancetta, I do not recommend using dried rosemary in place of fresh. The flavor will not be as aromatic and will not cook as nicely. Take the extra step and buy and chop fresh - I promise it will be worth it!
Recipe Details
I love adding a seasonal take on a classic meal, and this recipe is no different. It has the same comforting feeling as a classic bowl of alfredo pasta, but with a sweet, earthy depth to the sauce and topped with salty, sweet, and just a bit spicy crisp pancetta. The pancetta adds a fun texture to each bite and I love the flavor in it! To make the pancetta, you’ll begin by frying the pancetta in a large pan with freshly cut rosemary. Once these have fried up slightly, you’ll add some honey and cayenne pepper. Toss to coat the pancetta in the honey and pepper and continue to fry for a few additional minutes, until the pancetta is browned and cooked through.
To prepare the butternut squash alfredo, you’ll begin by steaming the butternut squash on the stovetop. By cooking the squash on the stovetop, you only need one pan to make the sauce and the pancetta, saving time later on dishes. To steam the squash, you’ll add the cubed squash, a bit of olive oil, and water to a large pan with a lid. Let the squash cook, stirring occasionally until the squash is fork-tender. Once steamed, you’ll blend the squash with heavy cream and a pinch of salt, until smooth.
Back on the stovetop, you’ll add unsalted butter and minced garlic to the pan, cooking until the garlic becomes fragrant. You’ll then mix in heavy cream and the butternut squash puree, stirring until the sauce comes together. Melt in parmesan cheese and then toss the sauce with boiled pasta. If the sauce is thick, you can thin it out with a bit of reserved pasta water. Season with salt and pepper and enjoy with the rosemary pancetta topping!
This recipe serves 4 as an entree or 6 as a smaller starter course. If saving any pasta for leftovers, save the pasta and pancetta in separate containers. To reheat the pasta, add 1 teaspoon of water per serving and reheat on the stovetop or in the microwave, stirring occasionally until warmed through.
If you like the sound of this butternut squash alfredo recipe, you should also check out these autumnal dishes:
- Pumpkin Cheese Cauliflower
- Persimmon Salad with Burrata, Dried Cranberries, Bacon, and Walnuts
- Oven Roasted Pumpkin Seeds
Be sure to tag @laura.loves.to.cook on Instagram, TikTok, or Facebook to let me know how your recipes turn out. I hope you love it as much as I do!
A simple, cozy bowl of pasta made with butternut squash alfredo sauce and topped with pancetta scented with fresh rosemary. This recipe is a delicious way to use seasonal squash and embrace the flavors of Fall.
- 1 small butternut squash, peeled and cubed into ½ inch pieces
- 2 tsp olive oil
- 1/4 cup water
- 3 tbsp unsalted butter, cubed
- 2 cloves garlic, minced
- Crushed red pepper flakes
- 1 1/2 cup heavy cream, divided
- 1/2 cup grated parmesan cheese
- 1 lb dried pasta
- 4 oz cubed pancetta
- 2 tbsp fresh rosemary, chopped
- 1 tsp honey
- 1/4 tsp cayenne pepper
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!
