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Butternut Squash Spaghetti with Fried Sage and Pancetta

Sara
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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 2
Calories 1023 kcal

Ingredients
  

  • 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
 

  • Preheat oven to 400 degrees
  • Add Butternut Squash, Onion, Garlic, and 12 Sage Leaves to a large sheet pan
  • Drizzle 2 Tbs EVOO, and sprinkle Salt and Pepper over everything
  • Mix so everything is evenly coated
  • Bake 20 minutes or until squash has softened and can be pierced easily with a fork
  • Remove from oven and add to a food processor
  • Add Vegetable Broth and blend until smooth
  • Cook the Spaghetti as directed on package or until al dente
  • While Spaghetti is cooking fry the Pancetta and Sage
  • In a large frying pan add 2 Tbs EVOO and heat over med heat
  • Add Pancetta and Sage to frying pan and sauté 5-8 minutes until Sage is crispy and Pancetta is cooked all the way through
  • Drain pasta saving 1 cup of pasta water to thin out the sauce
  • Add pasta to the pan with Pancetta and Sage
  • Add 1 cup of the Butternut Squash pasta sauce
  • Turn heat up to med/high
  • 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
  • Top with Parmesan Cheese and serve immediately
  • Enjoy!
  • (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.)

Nutrition

Calories: 1023kcalCarbohydrates: 143gProtein: 24gFat: 42gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.04gCholesterol: 19mgSodium: 2080mgPotassium: 1662mgFiber: 12gSugar: 15gVitamin A: 37592IUVitamin C: 79mgCalcium: 218mgIron: 5mg
Keyword butternut squash spaghetti, butternut squash spaghetti with fried sage and pancetta, pancetta sage spaghetti
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