Butternut Squash and Pancetta Pasta
A cozy yet refined pasta perfect for Fall and Winter.
- Prep Time: 15 minutes
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Pasta
Ingredients
Scale
2 cups butternut squash, cubed
2 Tablespoon olive oil, separated
4 garlic cloves (2 teaspoons), minced
4 ounces pancetta, diced
1 8 ounce package Goodles Lucky Penne Pasta
1 shallot (3 Tablespoons) minced
1 cup pasta water reserved
3 Tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups kale, finely minced
1/4 cup parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Toss butternut squash cubes with 1 Tablespoon of olive oil and pinch of salt and pepper.
- Place squash on baking sheet in single layer and bake for 25 minutes.
- Cook pasta in salted water following package directions. Reserve one cup of pasta water.
- Cook pancetta in large skillet until lightly browned.
- Remove pancetta from skillet. Heat remaining 1 Tablespoon of olive oil in same skillet over medium heat.
- Saute shallot until fragrant, about 45 seconds.
- Add butternut squash and garlic to skillet. Lightly mash the butternut squash with back of wooden spoon.
- Add 1/2 cup pasta water to skillet and stir to incorporate about 45 seconds.
- Add white wine and remaining pasta water to skillet.
- Add salt, red pepper flakes, pasta, kale and pancetta to skillet and stir to fully cover with mashed squash.
- Salt to taste and sprinkle generously with parmesan cheese.
Nutrition
- Serving Size: 6.5 ounces
- Calories: 444
- Sugar: 4 g
- Sodium: 265 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 5 mg