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Creamy Squash Fettuccine: Fall's Coziest Meal! Discover the ultimate Creamy Squash Fettuccine recipe! Easy to make with roasted butternut squash, caramelized on

Creamy Squash Fettuccine: Fall's Coziest Meal!

This creamy squash fettuccine is the ultimate ode to autumn comfort food, blending the natural sweetness of roasted butternut squash with the savory depth of caramelized onions and crispy pancetta. It’s a dish that feels both rustic and elegant, perfect for a cozy weeknight dinner or a special gathering. Our version of squash fettuccine focuses on simple techniques to bring out the best in each ingredient. From roasting the squash to perfection to slowly caramelizing the onions, every step is de
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups peeled, cubed butternut squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 4 sprigs fresh thyme
  • 1 cup vegetable or chicken broth
  • 1 small clove garlic
  • 3/4 teaspoon kosher salt
  • 1/4 cup heavy cream
  • 3 ounces pancetta, cut into small pieces
  • 1 small onion, thinly sliced into half moons

Method
 

  1. Roast the squash: Preheat oven to 400°F (200°C). Arrange squash on a baking sheet, toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.
  2. Fry the pancetta: Meanwhile, fry pancetta pieces in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.
  3. Caramelize the onion: Turn the heat down and let the pan cool for a moment. Add the onion slices to the pancetta grease. Sauté for 20-30 minutes until soft, fragrant, and caramel-colored.
  4. Cook the pasta: While you wait on the onions and squash, cook fettuccine according to package directions. Drain and set aside.
  5. Blend the squash: Once roasted, transfer the squash to a blender with 1 cup broth, 1 garlic clove, and 3/4 teaspoon kosher salt. Blend until smooth.
  6. Combine and serve: Add the blended squash mixture and 1/4 cup heavy cream to the skillet with the caramelized onions. Stir to combine. Add the cooked fettuccine and toss to coat. Top with crispy pancetta and serve immediately.

Notes

- For a smoother sauce, ensure your roasted squash is very tender before blending.
- Adjust the amount of salt to your preference, especially considering the saltiness of pancetta.
- If you don't have pancetta, crispy bacon or even toasted nuts can be a delicious substitute.