Rigatoni with Butternut Squash & Pancetta Recipe

Prep in: 5 mins
Cook in: 35 mins
Ready in: 40 mins
I’m Gonna Show You How To Make Rigatoni With Butternut Squash And Pancetta.


  • Butternut Squash
  • Pancetta
  • Salt
  • Onion
  • Chicken Stock
  • GarlicFresh
  • Thyme
  • Fresh Parsley
  • Parmigiana
  • Pepper



We can get started you need some fresh butternut squash it’s just been peeled and cut into about 1 inch cubes some pancetta that’s been finely diced onion, chopped chicken stock, garlic, fresh thyme, fresh parsley. you’re gonna need some parmigiana.I’ve salted it of course a little teeny bit of olive oil now this is so easy and simple. I’m telling you but something about this recipe it just works it works really really well now in this large skillet that’s got high sides of a tablespoon of olive oil preheating over about medium-high heat now,I know that the pancetta is gonna render out a lot of fat and you can get rid of it but I’m actually gonna use that to kind of caramelize the onions and butternut squash just gotta trust me on this one now.


I’ve taken my pancetta out and now.I’ve got the drippings leftover altogether.I’m going to add in my butternut squash along with my onion and season it with salt and pepper and I’m just gonna let this cook over medium heat for about 10 to 12 minutes.I really wanted develop a good amount of color on the burn of squash and the onions so just give it a stir every now and then and cook it for about 10 to 12 minutes or until you can see that it’s done cook down a little bit there that’s a good amount of color and in the meantime.I’m gonna tie you up and try not to need to punch it down my butternut squash and onions have been cooking for about 12 minutes and this is what you’re looking for sort of caramel Lions on around the edges it smells really nutty and delicious it’s making my mouth waters it’s so exciting.


I’m gonna add in some garlic and I’m adding the garlic now because if,I would add the garlic to begin with and have it’s a chance to burn since. I was kind of cooking at a higher temperature just to get that carmelization so this is gonna cook for about maybe 30 seconds to a minute just give it a nice stir looks great smells even better now.I’m gonna add in some chicken stock now you can make this dish and Tolley vegetarians by just getting rid of the pancetta and replacing with with its with some vegetable stock be delicious or if,you don’t want to keep it vegetarian you still want to go with a little bit of meat and you don’t eat pork you can just substitute the pancetta for just a couple of links of Italian Turkish sausage remove the casing run it up just the same as you did with the pancetta.


You’ll be in business or if,you want to do some smoky bacon that’s fine with me too now I’m going to let this cook for about ten minutes or my medium-low heat for 10 to 15 minutes or until the butternut squash is completely tender all the way through.I know that this is someone take about 15 minutes so in about five minutes.I’m gonna add my rigatoni to my boiling water so that everything is kind of done at the same time and I will show you what that looks like once it’s pretty much ready my squash is perfect.I’m gonna just turn this off to that I’m gonna add in my fresh thyme along with my parsley.I’m just gonna stir this in I can smell it immediately as soon as those herbs so,I’m gonna hit the hot dog squash Oh delicious give this a stir and now just put this into your pot with your drained pasta.

5I’m just tossing it into the same pasta pot because it’s just bigger that’s really the only reason now.I’m gonna add in a good amount of freshly grated parmigiano you can use as much or as little as you want and the crispy pancetta is gonna go right back in and now you’re just going to mix everything together until everything is pretty well combined and look at that it’s just so beautiful to look at smells delicious total crowd pleaser it’s making my mouth water.I can hardly wait any longer this looks like it’s mixed enough I’m just gonna put a little bit in a bowl for me look at that that is gorgeous now if,I were gonna be any more naughty than.I already have been I would put this on casserole top it with fresh grated mozzarella pop it into the oven until it’s nice and melted. you can’t go wrong but for now I’m just gonna give this a taste it.