This delicious oily pasta was the perfect weeknight dinner! We were eating before 8PM (that’s a rarity in my household.) As a bonus it was super easy to throw together! The most labor intensive part was: PEELING THE BUTTERNUT SQUASH! Seriously, I’m not kidding, it was A LOT of effort just to peel one squash. But after that is over, it’s easy I promise!
All You Need Is:
- 1 1/2 lb Butternut Squash, peeled and chopped
- 3 Tbsps Olive oil, divided
- 4oz – 6oz Pancetta, cubed
- 1 Medium Onion, chopped
- 5 Garlic cloves, minced
- 2 Tbsps Unsalted butter
- 1/2 Tbsp Oregano, Parsley, and Basil
- 1 Tbsp Smoked Paprika
- Pinch of red pepper
- 1 lb pasta of your choosing (I used Linguine)
- Large pot (to cook the pasta)
- Small pot
- Large pan
Step One: The absolute first thing you’re going to need is a glass of wine! (Preferably red – but that’s just me.) Ok, after you pour yourself the wine, it’s time to tackle the squash. I remember asking my mom to come help me figure out what I was doing when I first cut up a butternut squash. She taught me to take my knife (and I would recommend a big, sharp one,) and cut through right at the top of the bulbous half. Then start peeling AFTER you cut the squash, trust me it will make your life easier! Then, get to chopping! I did roughly 1/2 inch cubes. (Well…I tried to at least, some came out a bit smaller or a bit bigger, but I’m human right?)
When you get to the bulbous part, just like when you carve a pumpkin, you’ll have to scoop out the seeds and the stringy parts. Then you can go ahead and chop up the rest of it!
Step Two: Heat up a large pan over medium heat. Add 2 Tbsps of olive oil, and your cubed butternut squash. Season with salt and pepper to your liking, and the paprika. Cook until soft, stirring occasionally all, 15 – 20 minutes.
Step Three: While your squash is cooking, heat a medium pot over medium heat. Add your pancetta and cook until slightly browned. Then add your onion, and garlic, and 1 Tbsp of olive oil. Cook until the onion is translucent. Add your herbs, and the red pepper. And when your squash is soft, add that too! Give it a cook stir and cook another 10 – 15 minutes, stirring occasionally.
Step four: After combining your pancetta and squash, fill your large pot with hot water and bring to a boil over high heat for your pasta. Cook pasta according to package directions.
Step Five: Drain pasta, and return to put. Melt 2 Tbsps of unsalted butter in the pasta, and combine with your pancetta and butternut squash mixture. Give it a good stir! (Okay…this may be the most labor intensive part…)
Serve immediately. If you are a fan of a saucier pasta, save a big ladle full of your pasta water and stir into your pancetta and butternut squash before adding your pasta.