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Winter Squash Fettuccine | bsinthekitchen.com #dinner #pasta #bsinthekitchen

Winter Squash Fettucine

BS' in the Kitchen (Via Bon Appetit)
Butternut squash makes for the perfect pasta sauce, accompanied by sage, pancetta, and pecorino.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine Pasta
Servings 4


  • 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
  • 1/4 cup finely grated pecorino plus more for serving.


  • 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.
  • Add squash, onion, and garlic to pan, season with salt & pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
  • Add chicken broth, bring to a boil, then reduce to a simmer.
  • Simmer about 15-20 minutes, until liquid is reduced by half.
  • Once cooled slightly, puree in a blender, or with immersion blender, add more salt & pepper if necessary.
  • In a large pot, cook fettucine until al dente. Reserve 1 cup of pasta cooking water.
  • In your pan, combine pasta, squash puree, and a 1/4 cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
  • Mix in 1/4 cup of pecorino, and season as necessary.
  • Serve pasta with pancetta and sage, along with freshly shaved pecorino.