Roasted butternut squash makes an outstanding sauce. This dish looks like carbonara but instead of egg, it’s made with butternut squash, burrata and a splash of cream! It has delicious fall flavors, lots of black pepper and smoky pancetta. I love it served with rigatoni but any pasta would be delicious!
- 1 lb rigatoni
- 1 small or 1/2 large butternut squash
- 4 oz pancetta, diced
- 2 tablespoons heavy cream
- 2 tablespoons grated Parmigiano-Reggiano
- Pinch of red pepper flakes
- Pinch of nutmeg
- Pinch of all spice
- Salt and black pepper to taste
- Preheat oven to 400 F.
- Cut butternut squash in half, lengthwise. Scoop out seeds and place inside facing up in a roasting dish or dutch oven with about an inch of water at the bottom of the dish. Season with a pinch of nutmeg, a pinch of all spice and a pinch of kosher salt.
3. Roast squash for 45 minutes to an hour. You can use any extra squash to make my delicious butternut squash risotto as well!
4. Bring a large pot of salted water up to a boil and cook pasta until al dente. Reserve a cup of the pasta water before draining.
5. Cook pancetta in a saute pan until browned and crispy. Place on paper towels to drain.
6. Meanwhile, remove squash skin and add the rest to a food processor along with the burrata and cream. Blend until smooth.
7. Add squash sauce, a generous splash of the pasta water, rigatoni and Parmigiano to the large pot and stir to combine. Add pancetta then salt and black pepper to taste along with a pinch of the red pepper flakes. Stir until sauce is completely coating the pasta.
8. Serve with more black pepper and Parmigiano and enjoy!