Q1: What is the best and easiest way to shred a butternut squash?

The easiest method by far is to use the shredding disc attachment on your food processor . It will shred the peeled and seeded squash in a matter of seconds. If you don't have one, the large holes on a standard box grater work perfectly as well—it just requires a bit more elbow grease!

Q2: What is the secret to a creamy pasta sauce without using any heavy cream?

The secret is the starchy pasta water ! The water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called "liquid gold" by Italian chefs, is the perfect, natural emulsifier. When you add a splash of it to your pan with the other fats (from the pancetta and olive oil) and the cheese and toss it vigorously, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every noodle.

Q3: What is pancetta, and is there a good substitute?

Pancetta is a type of Italian-style bacon that is made from pork belly that has been salt-cured but, unlike American bacon, is unsmoked . It has a deep, rich, and savory pork flavor. If you cannot find it, the best substitute would be a thick-cut, high-quality bacon or even some finely diced prosciutto .

Q4: Can I use a different kind of pasta instead of penne?

Of course! This rich and hearty sauce is fantastic with any medium pasta shape that has plenty of nooks and crannies to catch all the delicious little bits of squash and pancetta. Try it with orecchiette (little ears), shells, fusilli, or rotini .

Q5: Can I make this dish ahead of time?

This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your vegetables in advance. Shred the squash, chop the onion and garlic, and wash the kale , and store them in separate containers in the refrigerator for up to 2 days. This turns the final dish into a true 15-minute meal.

30-Minute Butternut Squash and Pancetta Pasta

The Best 30-Minute Butternut Squash and Pancetta Pasta

A quick and savory one-pan pasta dish perfect for the fall season. This recipe features penne pasta tossed with crispy diced pancetta and tender, shredded butternut squash. The flavor base is built by cooking the pancetta with garlic and red pepper flakes. The shredded squash is then quickly cooked in the same pan. A simple sauce is created by tossing the cooked pasta with the squash and pancetta, along with a splash of the starchy pasta water, and is finished with grated Parmesan cheese.

Author: Grace

Ingredients

Kosher salt
8 ounces penne
1 small butternut squash (about 1 pound)
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh marjoram
1/4 cup grated parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs for al dente. Before draining, reserve about 1 cup of the cooking water, then drain the pasta.
While the pasta cooks, peel the butternut squash and shred it on the large holes of a box grater.
In a large Dutch oven or pot over medium-high heat, combine the olive oil and diced pancetta. Cook, stirring occasionally, for 4 to 5 minutes, until the pancetta is lightly browned and crispy.
Add the sliced garlic and red pepper flakes and cook, stirring, for about 1 minute until lightly toasted.
Stir in the chopped marjoram, then the shredded squash and 1/2 teaspoon of salt. Cook, stirring, for 3 to 5 minutes, until the squash is just tender.
Add the cooked pasta and 3/4 cup of the reserved pasta cooking water to the Dutch oven. Cook, tossing everything together, for 1 to 2 minutes, until the pasta is coated with a light sauce. Add more cooking water as needed to loosen the sauce.
Season with more salt if needed. Divide the pasta among bowls and top with the grated Parmesan cheese.

Notes

Shredding the butternut squash on a box grater is a key technique that allows it to cook very quickly, making this a great weeknight meal.
Reserving the starchy pasta water is crucial for creating the simple pan sauce and helping it cling to the pasta.
Finishing the al dente pasta in the pan with the other ingredients allows it to absorb all the flavors of the dish.

Find it online: https://www.eatswithsoul.com/butternut-squash-and-pancetta-pasta/