Penne with Butternut Squash and Pancetta

  4.2 – 6 reviews  • Butternut Squash
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

  1. Kosher salt
  2. 8 ounces penne
  3. 1 small butternut squash (about 1 pound)
  4. 2 tablespoons extra-virgin olive oil
  5. 4 ounces pancetta, diced
  6. 3 cloves garlic, sliced
  7. 1/4 teaspoon red pepper flakes
  8. 1 tablespoon chopped fresh marjoram
  9. 1/4 cup grated parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  2. Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
  3. Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

Nutrition Facts

Calories 430
Total Fat 16 grams
Saturated Fat 5 grams
Cholesterol 25 milligrams
Sodium 696 milligrams
Carbohydrates 57 grams
Dietary Fiber 4 grams
Protein 15 grams
Sugar 5 grams

Reviews

Emily Cooper
Added mushrooms. Next time I’ll add more herbs, felt this lacked a little extra flavor. But definitely getting saved!
Michael Dalton
A simple recipe that makes a thin sauce to cover the penne.  A great use of Butternut Squash as well.  I’m sure you could use this recipe for other winter squash and maybe even summer squash.  I also used it with just bacon.  Best with Pancetta or thick bacon.
Mr. Samuel Jackson
We really enjoy this dish and have made it several times.  Love that we have a way to incorporate butternut squash without a lot of prep/roasting time and it’s a great way to sneak squash into a dish for the skeptics.  This can run a little salty so watch the seasoning.
Kyle Rogers
I usually have a habit of under-seasoning, but the saltiness from the pancetta and the parmesan were perfect. I love that we were able to cook a whole butternut squash without having to roast it for hours in the oven. A new favorite recipe, for sure
Nicholas George
I liked it – really great taste – used broken lasagna noodles instead of penne because I wanted to get rid of the box 🙂
Heather Cain
Not good. There aren’t many recipes that are total failures. We had soup and salad instead.

 

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