Creamy Squash Fettuccine with Caramelized Onion and Pancetta

• peeled, cubed butternut squash (see notes)1.5 cup
• swish of olive oil + sprinkle of salt
• a few sprigs of fresh thyme
• vegetable or chicken broth1 cup
• small clove garlic↗1
• kosher salt↗0.75 teaspoon
• heavy cream (honestly, it's delicious with or without the cream - your choice)0.25 cup
• pancetta, cut into small pieces↗2 ounce
• small onion, thinly sliced into half moons↗1
• a few sage leaves
• fettuccine or pappardelle (half a box)↗8 ounce
• freshly grated parmesan for topping

Step-by-step instructions

1. 1

   Roast the squash: Preheat the oven to 400 degrees. Arrange squash on a baking sheet and toss with olive oil and a little salt. Add thyme sprigs. Roast for 20-30 minutes until soft and fragrant.

2. 2

   Fry the pancetta: Meanwhile, fry pancetta bits in a skillet until crispy and browned. Remove from the pan and set aside. Drain all but 1 tablespoon of the grease.

3. 3

   Caramelize the onion: Turn the heat down and let the pan cool for a moment. Add the onion to the pancetta grease. Sauté for 20-30 minutes (while you’re waiting for the squash to roast) until soft, fragrant, and caramel-colored. (Optional: after you remove the onions, fry the sage right in the same pan.)

4. 4

   Cook the pasta: While you wait on the onions and squash, cook pasta according to package directions. Drain and set aside.

5. 5

   Blend the squash sauce: Transfer squash to a blender (removing thyme sprigs). Puree the squash with the broth, garlic, and salt until smooth.

6. 6

   Almost there: Place your cooked pasta in your onion pan over medium low heat. Pour squash sauce over pasta. Toss gently with cream and about half of the onions. It should be looking real good right now.

7. 7

   Serve it up all fancy: Plate up the pasta. Top with caramelized onions, pancetta, sage, and fresh Parmesan. Are you at a restaurant? YOU ARE TOTALLY AT A RESTAURANT. Mwah!