Butternut Squash Spaghetti with Fried Sage and Pancetta

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  • 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


  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.)
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