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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the squash: Nestle garlic, thyme, and onion in the cavity of your squash. Brush with olive oil and season well. Wrap tightly in foil and roast at 400F (200C) until tender and caramelized, about 45 minutes.
Crisp the pancetta: In a skillet over medium heat, cook diced pancetta until the fat is rendered, 6-8 minutes. Transfer to a paper towel-lined plate. Immediately return to the warm pan and sprinkle with cinnamon, mixing to combine. Set aside.
Infuse the sage butter: In a separate pan, melt butter, add chopped sage, and cook gently until fragrant and the butter slightly browns. Remove from heat and pour the mixture over the cinnamon pancetta. Set aside.
Blend the sauce: Scoop 1 cup of roasted squash into a blender with the garlic, onion, thyme leaves, and chicken stock. Blend until smooth. Season with salt and pepper to taste.
Cook the pasta: Boil pasta in salted water until al dente. Reserve a small cup of pasta water before draining.
Toast the breadcrumbs: In a small pan, heat olive oil and butter over medium heat. Add breadcrumbs and cook until golden. Stir in minced garlic near the end and toast lightly.
Assemble: Toss pasta with the sauce, starting with about a cup and a half and adding more as necessary, loosening with pasta water as needed. Plate and top with the cinnamon-sage pancetta butter and garlic breadcrumbs.
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Place the garlic into the squash cavity first to avoid burning, then set the thyme and onion on top of it.
Don't over-sauce the pasta; you may have extra sauce left over, which makes a nice soup.
Add the cinnamon while the pancetta is still warm so it blooms in the rendered fat, then pour the sage brown butter over the top.
Substitute bacon for pancetta for a smokier version; use vegetable stock to make it vegetarian; substitute pumpkin instead of butternut squash for deeper, earthy sweetness.
Add a spoonful of ricotta or goat cheese for extra creaminess; use brown butter for a nuttier flavor; blend leftover sauce with cottage cheese and stock for a high-protein soup.
Can I make this dish vegetarian?
Yes, substitute vegetable stock for chicken stock and omit the pancetta or replace it with a vegetarian alternative.
What pasta shapes work best?
Short, sauce-catching shapes like rigatoni or shells work best.
How can I store leftovers?
Refrigerate the sauce up to 3 days or freeze up to 1 month. Store breadcrumbs airtight up to 5 days.
Can I make this dish ahead of time?
Yes, roast the squash and make the pancetta-sage butter a day ahead, then blend and reheat gently before serving.
What can I do with extra sauce?
Extra sauce can be used as a soup base or blended with cottage cheese and stock for a high-protein soup.
