Winter Squash Fettucine
Recipe type: Dinner
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
Butternut squash makes for the perfect pasta sauce, accompanied by sage, pancetta, and pecorino.
  • 1 tbsp olive oil
  • 4 oz.pancetta (chopped)
  • 1 tbsp finely sage (chopped)
  • 3 cups butternut squash (chopped)
  • 1 small onion (chopped)
  • 2 cloves garlic (chopped)
  • Salt & pepper
  • 2 cups chicken broth
  • 12 oz. fettuccine pasta
  • ¼ cup finely grated pecorino, plus more for serving.
  1. Heat oil in a large pan over medium-high heat. Once heated added chopped pancetta, cooking until crisp (about 8-10 minutes). Toss with sage, before removing to a small bowl.
  2. Add squash, onion, and garlic to pan, season with salt & pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
  3. Add chicken broth, bring to a boil, then reduce to a simmer.
  4. Simmer about 15-20 minutes, until liquid is reduced by half.
  5. Once cooled slightly, puree in a blender, or with immersion blender, add more salt & pepper if necessary.
  6. In a large pot, cook fettucine until al dente. Reserve 1 cup of pasta cooking water.
  7. In your pan, combine pasta, squash puree, and a ¼ cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
  8. Mix in ¼ cup of pecorino, and season as necessary.
  9. Serve pasta with pancetta and sage, along with freshly shaved pecorino.
Recipe by BS' in the Kitchen at