Description

Craving a cozy, seasonal meal that’s both hearty and vibrant? Pancetta and Butternut Squash Pasta combines crispy pancetta, sweet butternut squash, and tender kale in a rich, garlicky sauce, tossed with bucatini and finished with parmesan and pine nuts. Rated 4.3/5 from 36 reviews, this easy recipe yields 6 servings, perfect for a weeknight dinner or a fall gathering

Ingredients

Scale

Pancetta and Butternut Squash Pasta uses vibrant, seasonal ingredients for a flavorful result. Here’s what you’ll need for 6 servings:

1 pound bucatini: Long, thick pasta to hold the robust sauce.
Kosher salt and freshly ground black pepper: Seasons to taste.
2 tablespoons salted butter: Adds richness to the sauce.
2 tablespoons olive oil: For sautéing and flavor.
6 ounces diced pancetta: Brings salty, crispy depth.
2 cups diced butternut squash: Provides sweet, tender texture.
½ red onion, diced: Adds savory, slightly sweet flavor.
¼ cup sun-dried tomatoes, chopped: Contributes tangy, umami notes.
2 teaspoons chopped fresh thyme: Infuses earthy, herbal aroma.
3 cloves garlic, minced: Adds savory depth.
2 cups chopped kale: Brings earthy, nutrient-rich greens.
⅓ cup grated Parmesan, plus extra for topping: Adds sharp, cheesy flavor.
⅓ cup dry white wine (e.g., Sauvignon Blanc): Enhances the sauce with bright acidity.
1 lemon, juiced: Adds fresh, tangy brightness.
¼ cup toasted pine nuts: Provides crunchy, nutty texture.
Fresh basil, for topping: Adds vibrant, herbaceous garnish.

Why These Ingredients Matter

Bucatini: Thick, hollow pasta clings to the hearty sauce.
Pancetta and Butternut Squash: Create a savory-sweet contrast.
Kale and Sun-Dried Tomatoes: Add earthy and tangy complexity.
White Wine and Lemon: Brighten the dish, balancing richness.

Substitutions and Variations

Bucatini: Swap with spaghetti, linguine, or gluten-free pasta.
Salted Butter: Use unsalted butter (add extra salt) or vegan butter.
Olive Oil: Replace with avocado oil.
Pancetta: Swap with bacon, prosciutto, or omit for vegetarian (add 1 teaspoon smoked paprika).
Butternut Squash: Use sweet potato, acorn squash, or pumpkin.
Red Onion: Replace with yellow onion or 1 teaspoon onion powder.
Sun-Dried Tomatoes: Swap with 2 tablespoons tomato paste or roasted red peppers.
Thyme: Use ½ teaspoon dried thyme or fresh rosemary.
Garlic: Substitute with ¾ teaspoon garlic powder.
Kale: Replace with spinach, Swiss chard, or arugula.
Parmesan: Swap with pecorino, Romano, or nutritional yeast for vegan.
White Wine: Use chicken or vegetable broth with a splash of vinegar.
Lemon Juice: Replace with lime juice or 1 tablespoon white wine vinegar.
Pine Nuts: Swap with toasted almonds, walnuts, or pepitas.
Basil: Use parsley or omit.
Gluten-Free: Use gluten-free pasta; confirm sun-dried tomatoes are gluten-free.
Flavor Variations:
- Spicy Pasta: Add ½ teaspoon red pepper flakes with the garlic.
- Creamy Pasta: Stir in ¼ cup heavy cream with the wine.
- Vegetarian Pasta: Omit pancetta; add 1 cup sautéed mushrooms.
- Cheesy Pasta: Mix ½ cup ricotta into the pasta when tossing.
- Herb-Infused Pasta: Add 1 teaspoon chopped fresh sage with the thyme.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 pound bucatini, salt, pepper, 2 tablespoons butter, 2 tablespoons olive oil, 6 ounces pancetta, 2 cups butternut squash, ½ red onion, ¼ cup sun-dried tomatoes, 2 teaspoons thyme, 3 cloves garlic, 2 cups kale, ⅓ cup parmesan, ⅓ cup white wine, 1 lemon, ¼ cup pine nuts, basil.
Dice squash and onion; chop sun-dried tomatoes, thyme, kale, and basil; mince garlic; juice lemon; grate parmesan.

Tip: Prep ingredients in advance for quick assembly; use pre-diced squash to save time.

Step 2: Cook Pasta

Bring a large pot of salted water to a boil.
Add 1 pound bucatini; cook to al dente per package instructions (about 8-10 minutes).
Reserve 3 cups pasta water, then drain pasta and set aside.

Tip: Reserve extra pasta water in case needed for sauce; cook pasta al dente to maintain texture.

Step 3: Cook Pancetta and Vegetables

In a large skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until butter melts and oil is hot.
Add 6 ounces diced pancetta, 2 cups diced butternut squash, and ½ diced red onion; cook until pancetta is golden and squash softens, about 8 minutes, stirring occasionally.
Stir in ¼ cup chopped sun-dried tomatoes, 2 teaspoons thyme, and 3 minced garlic cloves; cook for 1 minute.

Tip: Stir occasionally to prevent sticking; ensure squash is diced small for even cooking.

Step 4: Add Kale and Sauce

Add 2 cups chopped kale and ½ of the ⅓ cup grated parmesan to the skillet.
Pour in ⅓ cup white wine; stir, scraping up browned bits from the skillet bottom.
Add drained bucatini and 1-2 cups reserved pasta water; toss until kale wilts and sauce thickens, 1-2 minutes.
Squeeze in juice of 1 lemon; adjust seasoning with salt and pepper.

Tip: Add pasta water gradually to achieve desired sauce consistency; toss gently to coat evenly.

Step 5: Toast Pine Nuts

In a small dry skillet over medium-low heat, toast ¼ cup pine nuts, tossing occasionally, until golden, about 3-4 minutes.

Tip: Watch pine nuts closely to avoid burning; remove from heat immediately when golden.

Step 6: Serve

Serve pasta straight from the skillet, about 1 ½ cups per serving (6 servings).
Garnish with toasted pine nuts, remaining parmesan, torn basil, and a pinch of pepper.

Tip: Serve hot for best flavor; use tongs to plate for neat presentation.