Roasted Butternut Squash Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-inspired rigatoni with roasted butternut squash, crispy pancetta, sage, walnuts, and Pecorino cheese in a creamy white wine sauce. Hearty, elegant, and perfect for autumn evenings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 4 cups fresh butternut squash (peeled, seeded and cut into 1/2-inch dice (*See Note 1 below))
- 1 Tablespoon extra virgin olive oil
- Salt and freshly ground pepper
- 1 Tablespoon unsalted butter
- 3 oz pancetta (diced (or bacon), about 1/2 cup)
- 4-8 fresh sage leaves (torn (*see Note 2 below))
- 2 shallots (thinly sliced)
- 1/3 cup white wine ((or use a splash more chicken broth))
- 1/2 cup chicken broth
- 10 oz rigatoni pasta (or penne or other short pasta)
- 2 Tablespoons butter
- 1/3 cup walnuts (chopped)
- 2 Tablespoons Pecorino cheese (grated (or Parmesan), plus more for serving)
- 1/4-1/3 cup heavy whipping cream ((optional))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 670mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 670MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.