Butternut Squash Spaghetti with Fried Sage and Pancetta

This Butternut Squash Spaghetti with Fried Sage and Pancetta is so easy to make. Using a homemade Butternut Squash pasta sauce, tossed with the Spaghetti, Fried Sage and Pancetta… Wow, so savory!

Last week I shared with you all my homemade Butternut Squash and Sage Pasta Sauce recipe. Well as promised here is a recipe to incorporate that sauce with!

Now you can make the pasta sauce ahead of time and store it in an air tight container in the fridge 3-4 days. I prefer making it ahead of time, that way during the week I can whip up dinners like this with very little effort.

The pasta sauce recipe makes about 3 cups, however only 1 cup is needed for this Butternut Squash Spaghetti with Fried Sage and Pancetta I made today, which is approximately 2 servings.

This is such a warm, cozy, fall recipe and is perfect for those busy weeknights.

I hope you guys love this Butternut Squash Spaghetti with Fried Sage and Pancetta as much as I did! It’s:

• Easy to make
• Full of flavor
• Comforting
• Filling
• Savory
• and Incredibly Delicious

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Butternut Squash Spaghetti with Fried Sage and Pancetta

Print Recipe

• Author: Tastefulventure
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 2 1x
• Category: Main Dish
• Cuisine: Italian, Gluten free

Ingredients

Scale 1x2x3x

• 250 grams Spaghetti (I used gluten free DeLallo brand)
• 5 cups cubed Butternut Squash (approximately 1 medium butternut squash)
• 1 small Onion chopped
• 2 cloves whole Garlic
• 24 fresh Sage Leaves divided
• 4 Tbs EVOO divided
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Vegetable Broth
• 2 oz diced Pancetta
• Shredded Parmesan for topping

Instructions

1. Preheat oven to 400 degrees
2. Add Butternut Squash, Onion, Garlic, and 12 Sage Leaves to a large sheet pan
3. Drizzle 2 Tbs EVOO, and sprinkle Salt and Pepper over everything
4. Mix so everything is evenly coated
5. Bake 20 minutes or until squash has softened and can be pierced easily with a fork
6. Remove from oven and add to a food processor
7. Add Vegetable Broth and blend until smooth
8. Cook the Spaghetti as directed on package or until al dente
9. While Spaghetti is cooking fry the Pancetta and Sage
10. In a large frying pan add 2 Tbs EVOO and heat over med heat
11. Add Pancetta and Sage to frying pan and sauté 5-8 minutes until Sage is crispy and Pancetta is cooked all the way through
12. Drain pasta saving 1 cup of pasta water to thin out the sauce
13. Add pasta to the pan with Pancetta and Sage
14. Add 1 cup of the Butternut Squash pasta sauce
15. Turn heat up to med/high
16. Toss pasta with the sauce for about 2 minutes, adding a little bit of the reserved pasta water to thin out the sauce so it coats all of the pasta
17. Top with Parmesan Cheese and serve immediately
18. Enjoy!
19. (Note: the recipe for the Butternut Squash pasta sauce makes 3 cups, but only 1 cup is needed for 2 servings. You can store the rest of the sauce in an air tight container in the fridge 3-4 days, or freezer 4-6 months.)