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Pasta with Butternut Squash and Pancetta

The rich, sweet roasted butternut squash is complemented with sautéed onions and Pancetta.  In this flexetarian dish, just a tad of meat is used here as a spice really, with most of the protein coming from the lentil pasta.  But even if you were to avoid the meat completely, and substitute regular pasta, you will have a wonderfully satisfying vegetarian meal.



12 oz favorite pasta (I used Trader Joe’s red lentil ziti)

1 butternut squash, peeled and diced 3/4-inch (about 2 lb)

1/4 lb Pancetta, diced (or bacon)

1/2 onion, diced

2 cloves garlic, minced

2 tsp fresh thyme leaves (or 1/2 tsp dried), or other favorite herbs

1/4 cup shredded Parmesan cheese


Preheat oven to 425F.  Set a pot of water to boil for the pasta.  Salt the water generously with 2-3 tablespoons kosher salt. 


In a large bowl, toss the squash with 2 tablespoons olive oil.  Season with salt and pepper. Spread squash out evenly on a rimmed sheet pan.  Roast for about 20 minutes, turning once, until the squash is nicely browned and softened.


Meanwhile, sauté the onion, garlic, thyme and the Pancetta in a skillet.  Allow the onions to soften and the Pancetta to crisp up a bit.


Cook the pasta until just al dente.  Reserve 1/2 cup of the cooking water and drain the pasta.  Return pasta to the pot and tip in the Pancetta mixture and the squash.  Gently fold mixture together. Moisten with reserved pasta cooking water until you have a nice saucy glaze.


Divide pasta among four bowls.  Garnish with Parmesan cheese.


Serves 4.


Cook's Note:  For a vegetarian version, simply omit the Pancetta or bacon.

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  1. UnknownNovember 29, 2020 at 4:43 AM

    Chef Cuz!! I’ve missed your blog and am so happy to be looking at your delicious creations again! YUM! 😋 🤗

    ReplyDelete

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