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Fiorentini with Butternut Squash
That first bite of sweet squash against salty pancetta is exactly why this dish stuck in my rotation. I used to undercook the squash, leaving it starchy and firm, until I started roasting cubes alongside the onions at high heat instead of boiling them.
Ingredients
Method
- Roast the vegetables: Preheat your oven to 425°F (220°C). Toss the butternut squash cubes and sliced onions with 2 tablespoons of olive oil, 3/4 teaspoon of salt, and the black pepper on a large baking sheet. Spread them out in a single layer to ensure they roast rather than steam. Roast for 20-25 minutes, stirring halfway through, until the squash is tender when pierced with a fork and the edges are caramelized.
- Cook the pasta: While the vegetables roast, bring a large pot of generously salted water to a boil. Cook the pappardelle according to package directions for al dente. Reserve 1 cup of pasta water before draining. Do not rinse the pasta.
- Crisp the meat: While the squash is in the oven, heat a large skillet or Dutch oven over medium-high heat. Add the chopped prosciutto (or bacon) and cook without added fat until crispy, about 4-5 minutes. Remove the crispy bits with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pan.
- Build the sauce: Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil to the pan if needed (depending on how much fat was rendered). Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, broth, and thyme. Simmer gently for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth.
- Combine: Add the cooked pasta directly into the skillet with the sauce. Toss well to coat. Gently fold in the roasted squash and onions. If the sauce looks too thick, add reserved pasta water a splash at a time until it reaches your desired consistency.
- Finish and serve: Divide among warm bowls. Top with the crispy prosciutto/bacon bits and extra grated Parmesan. Garnish with fresh basil if using. Serve immediately while hot.
Nutrition
Notes
This method concentrates the flavor and creates a beautiful caramelization that balances the rich cheese sauce perfectly. It’s simple enough for spontaneous dinners but elegant enough to serve guests without stress.
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