comment icon 46 more comments And yes, you can make use of your squash that you either grew in your garden (shout out to you!) or bought from someone else who grew it because you were busy doing other things (it me). This recipe is a cozy date-night-at-home dream for the fall, or the winter, or the ANYTIME. The silky sauce, the caramelized onion, the fork-twirled noodles, topped with the crispy pancetta and delicate little flakes of salty parmesan and fried sage leaves… all of it just makes you want to wrap up in a blanket and burrow into a pasta cave and come out sometime never.
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I mostly like this recipe for a fancy date night, but I have to tell you, the little two-year-old who tags along on most of our food experiences was VERY, VERY excited about this “pastha” and helped me remember that this can really serve almost any situation:
Treat yoself dinner for oneRomantic dinner for twoAwesome dinner for the family just because you’re that great
The sage leaves are optional, but please, for all that’s delicious: the heavenly squash-and-cream sauce, the fried bits of pancetta, and the deeply golden caramelized onions are essential. To pasta love.
Common Questions About This Yummy Squash Fettuccine
I drew on a few sources of inspiration for this magical recipe, including this one (not vegan) and this one (vegan) and this squash sauce pasta of years past. 4.9 from 16 reviews
1 1/2 cups peeled, cubed butternut squash (see notes) swish of olive oil + sprinkle of salt a few sprigs of fresh thyme 1 cup vegetable or chicken broth 1 small clove garlic 3/4 teaspoon kosher salt 1/4 cup heavy cream (honestly, it’s delicious with or without the cream – your choice)
Other Yums:
2–3 ounces pancetta, cut into small pieces 1 small onion, thinly sliced into half moons a few sage leaves (optional)
Pasta:
8 ounces fettuccine or pappardelle (half a box) freshly grated parmesan for topping
Save time on onion prep with this guide on how to cut an onion.
