Creamy butternut squash Alfredo with garlic, Parmesan, fresh sage and a little nutmeg, all topped with salty, crispy pancetta; the yummiest cozy fall pasta!
When the first cool evening rolls around, this butternut squash Alfredo is the pasta I crave. It has everything I love about a classic Alfredo, silky, rich and cheesy, but the butternut squash makes the sauce extra velvety and gives it that gorgeous golden color that just screams fall. Yum!
Then there’s the crispy pancetta on top, which is honestly my favorite part. If you like this recipe, try my Sweet Corn and Sausage Pasta next! My Garlic Butter Shrimp Linguine is a family favorite, too!
With a little one running around my feet, I’m always on the hunt for easy fall pasta recipes that feel special but don’t keep me stuck in the kitchen all evening. This butternut squash pasta with pancetta skips the oven completely. The squash simmers right in the same skillet as the pancetta, so this creamy butternut squash pasta is on the table in about 50 minutes with fewer dishes to wash. My husband goes back for seconds every single time and Ruby happily slurps up the noodles without ever noticing there’s a vegetable hiding in the sauce.
It’s the kind of meal that feels like a restaurant pasta, but it’s easy enough to make on a regular Tuesday. I promise this butternut squash Alfredo with pancetta will be on repeat all season long.
WHY YOU’LL LOVE THIS RECIPE
I love that this butternut squash Alfredo gives me all the creamy comfort of a classic Alfredo with a little extra goodness blended right in. The squash makes the sauce naturally thick and silky, so you get that luxurious texture with plenty of flavor from the garlic, sage and Parmesan.
There’s no roasting, which means no waiting on the oven and no extra sheet pan. The whole sauce comes together on the stovetop and gets blended smooth, which makes this the easiest creamy butternut squash pasta I’ve ever made on a busy weeknight.
The contrast is what makes it for me: tender pasta, a smooth, slightly sweet sauce and those salty, crunchy bits of pancetta scattered over the top. Every bite of this butternut squash Alfredo with pancetta has a little of everything.
It’s also a sneaky way to get veggies into little one.
INGREDIENTS
Pasta: I love fettuccine or linguine here because the long noodles catch all that creamy sauce, but any pasta will work.
Pancetta: Italian cured pork that crisps up beautifully and adds some salty, savory crunch.
Butter: Melted into the pancetta drippings, it builds a rich base for the sauce.
Garlic: Fresh minced garlic gives the sauce rich flavor.
Fresh sage: Earthy and a little peppery, sage and butternut squash go really well together.
Butternut squash: Peeled and cubed squash simmers until soft, then blends into the creamiest, most golden butternut squash pasta sauce.
Chicken broth: Used to simmer the squash and thin the sauce while it blends.
Heavy cream: Makes the sauce rich, silky and truly Alfredo-worthy.
Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce.
Nutmeg: Just a pinch brings out the natural sweetness of the squash and gives the sauce a cozy warmth.
Pasta water: That starchy water is my secret weapon for loosening the sauce and helping it cling to every noodle.
Fresh sage or parsley: An optional pop of green for serving.
HOW TO MAKE BUTTERNUT SQUASH ALFREDO
Cook the pasta: Bring a big pot of generously salted water to a boil and cook the pasta until al dente. Before draining, I always scoop out about a cup of pasta water. Don’t skip this! You’ll want it later.
Crisp the pancetta: While the pasta cooks, add the pancetta to a large skillet over medium heat and let it cook for 5 to 7 minutes until browned and crispy. Move it to a paper towel-lined plate and leave about a tablespoon of the drippings in the pan.
Build the flavor: Melt the butter into those drippings, then add the garlic and sage and cook for about 30 seconds, just until the kitchen smells amazing.
Simmer the squash: Add the butternut squash and 1 cup of the chicken broth, bring it to a simmer, cover, and cook for 12 to 15 minutes until the squash is very tender. If the pan starts looking dry, just add a splash more broth.
Blend the sauce: I carefully transfer everything to the blender with the cream, remaining broth, nutmeg, salt and pepper, and blend until completely smooth. Hot liquids expand in the blender, so remove the center cap from the lid and cover it with a folded kitchen towel to let the steam escape.
Thicken it up: Pour the sauce back into the skillet and let it gently simmer for 5 to 8 minutes until it thickens. You want it a little thicker than you’d like the finished sauce, since the pasta and pasta water will loosen it.
Add the Parmesan: Turn off the heat and stir in the Parmesan a handful at a time until it’s melted and smooth.
Toss and serve: Add the pasta and toss until every noodle is coated in the butternut squash Alfredo, adding a splash of pasta water if needed. Taste, season, then pile it into bowls and top with the crispy pancetta, extra Parmesan, black pepper and fresh herbs.
SUBSTITUTIONS AND VARIATIONS
If I can’t find pancetta, I use thick-cut bacon instead. It’s a little smokier but just as delicious.
For a vegetarian butternut squash Alfredo, skip the pancetta, start with a little olive oil and butter and use vegetable broth. I like to fry a few whole sage leaves in butter until crisp for a pretty, crunchy topping, which turns this into a lovely butternut squash pasta with sage. Just keep in mind that traditional Parmesan is made with animal rennet, so look for a vegetarian-friendly hard cheese if that matters to you.
You can swap the butternut squash for pumpkin, kabocha or even sweet potato. Canned pumpkin puree (not pumpkin pie filling) works in a pinch too; just stir it in with the broth and simmer for a few minutes instead of 15.
Want more protein? Toss in some sliced grilled chicken or browned Italian sausage. A handful of baby spinach wilted into the sauce at the end is lovely too.
STORAGE AND MAKE AHEAD
This is a great make-ahead butternut squash sauce. I often make it on a quiet afternoon (aka nap time), blend it, let it cool, and store it in an airtight container in the fridge for up to 3 days. When dinnertime comes, I warm it gently, stir in the Parmesan, and toss it with freshly cooked pasta.
Leftover butternut squash Alfredo keeps in the fridge for 3 to 4 days. I store the pancetta separately so it stays crispy and re-crisp it in a dry skillet for a minute or two.
To reheat, warm the pasta in a skillet over low heat with a splash of broth or milk, stirring until the sauce turns creamy again. The microwave works too; just add a little liquid and stir halfway through.
You can freeze the blended sauce (before adding the Parmesan) for up to 3 months. Thaw it overnight in the fridge and whisk well as it reheats, since cream sauces can separate a little after freezing.
SERVING AND PAIRING
I love serving this butternut squash pasta with pancetta alongside a crisp arugula salad tossed with lemon juice and olive oil. The peppery greens and bright dressing cut through all that creamy richness perfectly.
Garlic bread or a warm, crusty baguette is always welcome at our table for mopping up extra sauce. Roasted Brussels sprouts or green beans make a great veggie side, too.
For the grown-ups, a glass of Chardonnay or Pinot Grigio pairs beautifully. It’s one of my favorite easy fall pasta recipes for a cozy dinner party or Friendsgiving!
TIPS AND PROBLEM SOLVING
If the sauce is too thick, loosen it with some pasta water, a little at a time until it’s silky and coats the noodles.
If the sauce is too thin, let it simmer a few minutes longer before adding the Parmesan. It thickens as it reduces.
If the sauce looks grainy or the cheese clumps, the heat was probably too high. Always add Parmesan off the heat and never let the sauce boil afterward. Freshly grated Parmesan melts much more smoothly than the pre-shredded kind, which is coated to stop it from clumping.
Make sure the squash is fork-tender before blending. Any firm pieces will keep your butternut squash pasta sauce from getting completely smooth.
I save time by buying pre-cubed butternut squash. It’s one of my favorite mom shortcuts!
FREQUENTLY ASKED QUESTIONS
Do I need to roast the squash for butternut squash Alfredo?
Nope! In this recipe, the squash simmers in broth right in the skillet until it’s fork-tender, then gets blended. It’s faster than roasting and you still get a rich, velvety sauce.
Can I use frozen butternut squash?
Yes! Frozen cubed squash works great. Add it straight from frozen and allow a few extra minutes for it to become tender.
Can you freeze butternut squash Alfredo?
Yes, the sauce freezes well for up to 3 months before the Parmesan is added. I don’t recommend freezing it tossed with pasta, as the noodles turn soft when thawed.
Can I use an immersion blender?
Absolutely. Blend the sauce right in the skillet, just tilt the pan slightly so the blender stays submerged and blend until completely smooth.
Is butternut squash Alfredo with pancetta kid-friendly?
It’s one of my toddler’s favorites! The sauce is mild and slightly sweet. For little ones, I cut the pasta into smaller pieces and sprinkle a few bits of pancetta on top.
Can I use milk instead of heavy cream?
You can use half-and-half for a lighter sauce, though it will be a little less rich. I don’t recommend regular milk, as the sauce will be thin and more likely to split.
What’s the difference between pancetta and bacon?
Pancetta is Italian pork belly that’s cured with salt and spices, while bacon is usually smoked. Both get beautifully crispy and work in this recipe.
OTHER RECIPES TO TRY
Potsticker Noodle Bowl with Beef
One Pan Creamy Sausage and Orzo
Creamy Brown Butter Pesto Pasta
Butternut Squash Alfredo with Crispy Pancetta
Ingredients
- 12 ounces fettuccine linguine, or pasta of choice
- 4 ounces pancetta diced
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon finely chopped fresh sage
- 2 cups peeled and cubed butternut squash
- 1 1/2 cups chicken broth divided
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2-1 cup reserved pasta water as needed
- Fresh sage or parsley for serving, optional
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve about 1 cup of the pasta water. Drain and set aside.
- While the pasta cooks, add the pancetta to a large skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until browned and crispy. Transfer the pancetta to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
- Add the butter to the skillet with the pancetta drippings. Once melted, add the garlic and sage and cook for about 30 seconds, until fragrant.
- Add the butternut squash and 1 cup of the chicken broth. Bring to a simmer, cover, and cook for 12–15 minutes, or until the squash is very tender and easily pierced with a fork. Add additional broth as needed if the skillet becomes dry before the squash is tender.
- Carefully transfer the squash mixture to a blender. Add the heavy cream, remaining chicken broth, nutmeg, salt, and pepper. Blend until completely smooth and creamy.
- Pour the butternut squash sauce back into the skillet and bring to a gentle simmer over medium-low heat. Cook uncovered for 5–8 minutes, stirring occasionally, until the sauce has reduced and thickened. It should be slightly thicker than you ultimately want it, since the pasta and pasta water will loosen it slightly.
- Turn off the heat. Add the Parmesan a handful at a time, stirring until melted and the sauce is smooth and creamy. Avoid boiling the sauce once the Parmesan has been added.
- Add the cooked pasta and toss until completely coated. Only add reserved pasta water if needed, a splash at a time, to loosen the sauce until it reaches your desired consistency. Taste and season with additional salt and pepper as needed.
- Divide among bowls and top generously with the crispy pancetta, additional Parmesan, black pepper, and fresh parsley, if desired.
