Pasta con calabaza mantequilla

Ingredientes

• 1 whole head garlic
• 1 medium butternut squash (peeled and cut into 1-inch cubes)
• 1 large yellow onion (chopped)
• Salt and pepper
• Olive oil
• 1 pound thick spaghetti or bucatini pasta (or any pasta)
• 1 cup pancetta, small-diced
• 2 to 2 1/2 cups whole milk (plus more as needed)
• 1 cup chicken or vegetable broth
• 1/4 teaspoon dried Italian seasoning
• A pinch of ground nutmeg (optional)
• Chopped Italian parsley (for garnish, optional)
• Grated parmesan cheese (for serving)

Preparación

1. 1

   --- Roast the veggies ---

2. 2

   Preheat oven to 425 degrees F.

3. 3

   Prep the garlic for roasting: Cut ¼ inch off the top of the whole garlic (unpeeled). Place it on an aluminum foil sheet and generously drizzle with about olive oil, ½ teaspoon salt and pepper. Fold up the foil and close tightly. Set aside.

4. 4

   On a large sheet pan, toss the diced butternut squash with a few generous drizzles of olive oil, salt and pepper. On a separate sheet pan, do the same with the chopped onions, and place the prepared wrapped garlic on the sheet pan.

5. 5

   Roast for 35 minutes until caramelized and softened, tossing midway through. You may need to remove the onions a few minutes early.

6. 6

   --- Cook pasta and pancetta ---

7. 7

   Meanwhile, cook the pasta until al dente in generously salted water. Reserve about 1 cup of starchy pasta water. Drain and run through cold water to stop the cooking process.

8. 8

   In a skillet, cook the diced pancetta until golden brown and crispy. Set aside.

9. 9

   --- Blend the sauce and toss with pasta ---

10. 10

    Once the vegetables are done roasting, transfer the butternut squash and onions into a blender. Squeeze out the garlic cloves into the blender. Add the milk and broth, blend over high speed until smooth, adding more milk as needed to make it creamy (some butternut squash are larger, so you’ll need more liquid).

11. 11

    Transfer the creamy squash mixture to a large skillet (or to the same pot you used to cook the pasta). Bring to a light simmer, and adjust the consistency by adding some of the reserved pasta water or more milk as needed. Season with the Italian seasoning, and salt and pepper to taste. Finish with a pinch of ground nutmeg to taste.

12. 12

    Return the pasta into the pan and toss until coated with the creamy sauce. Serve with the crispy pancetta and grated parmesan cheese on top. Garnish with parsley, if desired.