Creamy Squash Fettuccine with Caramelized Onion and Pancetta

By Pinch of Yum · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Spread the squash on a baking sheet, toss with olive oil and a little salt, and add the thyme sprigs. Roast for 20–30 minutes until soft and fragrant.
2. Fry the pancetta in a skillet until crisp and browned. Take it out and set aside. Pour off all but 1 tablespoon of the fat.
3. Lower the heat and let the pan cool slightly. Add the onion to the fat and sauté for 20–30 minutes until soft, fragrant and caramel-coloured. If using sage, fry the leaves in the same pan after removing the onions.
4. Cook the pasta according to the package directions, then drain and set aside.
5. Remove the thyme sprigs from the squash and blend the squash with the broth, garlic and salt until smooth.
6. Place the cooked pasta in the onion pan over medium-low heat. Pour over the squash sauce, then toss gently with the cream and about half of the onions.
7. Plate the pasta and top with the remaining caramelized onions, pancetta, sage and grated Parmesan.

Summarized from Pinch of Yum's video. Watch it for the details.

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