

This Butternut Squash and Pancetta Penne is a simple pasta dish that’s perfect for a weeknight dinner. We all have days when we’re running out of fresh produce and don’t want to go for groceries. This is a recipe for one of those days.
Butternut is a hard skinned, winter squash and will keep for weeks. I like to have one in my pantry all fall and winter. I buy it with no recipe in mind knowing I’ll use it for something. They vary in size but one squash is usually more than enough for this recipe.
People are raving about delicata squash but butternut is still my favourite. It’s versatile and in my opinion, it’s also the best of the squash family.
Pasta can be a quick meal and so a handful of everyday pasta dishes is a lifesaver. There are so many gluten free pastas available that the challenge now is finding a family favourite.
If you’re cooking two dinners for dinner, every time you make pasta, stop it. Get a tasting challenge going in your house and buy different pastas.
Make your go-to recipes with the different brands of pasta until you find a winner.
In case you haven’t heard, Italy knows a thing or two about celiac disease and pasta. Include some Italian stores in your search to find your go-to pasta brand.
That’s a time saving tip if you were looking for one!
You still need to master cooking gluten free pasta and I’ve shared tips for that in many of my pasta recipes. Here it is in point form:
The tough outer skin of a butternut squash is hard so it’s difficult to cut, even dangerous when you get a big knife stuck half way through it. To soften the skin simply microwave the whole squash on high for one or two minutes. It will then be easy, and safe, to cut in half.
I use my grapefruit knife with a serrated rim to remove the seeds. Place the squash cut side down on a cutting board. Now it can be roasted whole or cut into slices with the skin on.
For recipes like this one you need peeled squash. Remove the skin with a vegetable peeler or knife. Cut it into big chunks or smaller cubes.
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Butternut squash can be steamed, microwaved or roasted.
Roast squash halves or pieces at 400°F for 20-30 minutes or 350°F for 40-50 minutes. Refer to my Roasted Root Vegetables for a more complete description.
I steam squash in the microwave and you can make this recipe more quickly by doing that. Place cubes in microwave safe dish with 1-2 tablespoons of water. Cover and microwave for 4-5 minutes. Cool or use immediately.
Squash can be made into a velvety puree whether it is steamed or roasted.
Pancetta is cured pork belly and is considered raw but can be eaten out of the package. It is often cooked in dishes similar to how you would use bacon. Prosciutto is served right out of the package on a charcuterie board, wrapped around anything or topped on a pizza.
These three pork products taste quite different from each but are often used as substitutes. You can simply omit the meat in this recipe for a Meatless Monday meal.
Prepackaged pancetta, sliced or cut in tiny cubes, is readily available and labeled gluten free. It keeps like sandwich meat in the fridge so next time you see it give it a try.
This recipe is adapted from Gennaro Contaldo, an Italian restaurateur and partner on Jamie Oliver’s Food Tube. If you enjoy documentaries, Two Greedy Italians who are passionate about food is fun to watch.
Let me know in the comments below if you have a favourite butternut squash recipe or if you tried something new.
Originally posted in 2016, updated October 2022.
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