Description
Ever craved a warm, comforting pasta dish that’s bursting with fall flavors but comes together in a snap? What if you could combine creamy butternut squash, crispy pancetta, and zesty spices in under half an hour? Penne with Butternut Squash and Pancetta is your answer—a quick, delicious meal that’s perfect for busy weeknights or cozy gatherings
Ingredients
Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.
- Penne (8 ounces): A sturdy pasta that holds up to the chunky squash and sauce. Sub: Rigatoni, fusilli, or gluten-free penne for dietary needs.
- Butternut squash (1 small, about 1 pound): Adds sweet, creamy texture and fall flavor. Shredding makes it cook fast. Sub: Sweet potato or pumpkin, shredded.
- Extra-virgin olive oil (2 tablespoons): Helps crisp the pancetta and coats the pasta. Sub: Avocado oil or vegetable oil.
- Pancetta (4 ounces, diced): Brings salty, savory depth and a crispy texture. Sub: Bacon (chopped), prosciutto, or omit for vegetarian (add smoked paprika for flavor).
- Garlic (3 cloves, sliced): Adds aromatic, savory backbone. Sub: 1 teaspoon garlic powder.
- Red pepper flakes (1/4 teaspoon): Gives a gentle spicy kick. Sub: Cayenne for more heat or omit for milder taste.
- Fresh marjoram (1 tablespoon, chopped): Brings a floral, herby note that complements squash. Sub: Fresh oregano, thyme, or 1 teaspoon dried marjoram.
- Parmesan cheese (1/4 cup, grated): Adds nutty, salty flavor for topping. Sub: Pecorino Romano or nutritional yeast for vegan.
- Kosher salt: Enhances all flavors, used for pasta water and seasoning squash. Sub: Sea salt or low-sodium alternatives.
- Reserved pasta cooking water (1 cup): Creates a light, starchy sauce to bind everything. Sub: Vegetable broth if you forget to reserve water.
These ingredients are easy to find, and many are pantry staples. The nutrient-rich squash, protein-packed pancetta, and minimal oil make this a balanced, wholesome meal
Instructions
Ready to start? You’ll need a large pot, a large Dutch oven, a box grater, a colander, and a wooden spoon. These steps are simple, with tips for success.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces penne and cook per package directions for al dente (about 8-10 minutes). Reserve 1 cup cooking water, then drain the pasta. Tip: Salt the water generously—it should taste like the sea for flavorful pasta.
- Prep the squash: While water heats, peel 1 small butternut squash (about 1 pound) and shred on the large holes of a box grater. Tip: Use a sturdy grater and watch your fingers—shredded squash cooks faster than chunks.
- Cook the pancetta: In a large Dutch oven, combine 2 tablespoons olive oil and 4 ounces diced pancetta over medium-high heat. Cook, stirring occasionally, until lightly browned, 4-5 minutes. Tip: Don’t let pancetta get too crispy—it should stay slightly soft.
- Add aromatics: Add 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes to the pancetta. Cook, stirring, until garlic is lightly toasted, about 1 minute. Tip: Stir constantly to prevent garlic from burning.
- Cook the squash: Stir in 1 tablespoon chopped fresh marjoram, the shredded squash, and 1/2 teaspoon kosher salt. Cook, stirring, until the squash is just tender, 3-5 minutes. Tip: Don’t overcook—squash should be tender but not mushy.
- Combine pasta and sauce: Add the cooked penne and 3/4 cup reserved cooking water to the Dutch oven. Toss over medium heat until the pasta is coated, 1-2 minutes. Add more cooking water if needed for a saucy texture. Season with salt to taste. Tip: Toss gently to keep squash intact.