This week it became fall… and guess what? Summer came roaring back to New Jersey with a vengeance. Just when I should be enjoying crisp mornings and windows flung wide open, I’m back in shorts, running the A/C, and muttering at the weather app on my phone.
Still, that hasn’t stopped the inevitable: pumpkin spice everything has fully invaded. While I respect the pumpkin crowd, I personally prefer another fall classic—butternut squash. Sweet, nutty, and versatile, it’s one of those ingredients that’s been loved for centuries. Native Americans valued its long shelf life and high nutrition, and even now, a whole squash can last all winter on your counter. It’s practically a survival vegetable—and it tastes really darn good, too.
So this week, after some very long days and late nights at work, I took Friday off. My idea of sleeping in? 7:15 AM. Hey, I’m an early riser. After my “sleep-in,” I decided to cook something comforting but not too complicated for dinner before heading to the Somerville High School football game—because even with the girls away at college, I still love me some Friday Night Lights.
I ran into Olivia’s friend Emma and her mom at the game. Emma, home from TCNJ, was there to watch her brother’s senior night. She and Olivia go way back—and fun fact, Emma was in the marching band, like me a long LONG time ago (though my girls abandoned their instruments in middle school—still hurts).
With squash on my mind and dinner on my to-do list, I headed to the market and let inspiration strike. And strike it did. I thought: Why not turn this butternut squash into a creamy, cheesy, fall-inspired spaghetti dish? Something warm, rich, and cozy… just like autumn should feel.
Creamy Butternut Squash Spaghetti
This recipe is everything I wanted on a tired Friday—comforting, full of flavor, and easy enough to pull off before a night at the game. The addition of crispy pancetta (or guanciale if you’re lucky enough to find it) adds that salty, meaty punch that plays beautifully with the sweet squash and creamy sauce. Fontina and Parmesan round things out, and let’s be honest: cheese makes everything better.
Ingredients:
- 3 tablespoons unsalted butter
- 6–8 oz of pancetta or guanciale
- 1 medium onion, rough chopped
- 1½ pounds (about 2½ cups) chopped butternut squash
- 1 Honeycrisp apple, chopped
- 1½ tablespoons chopped sage
- ¾ cup heavy cream
- ¾ cup vegetable stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound dried spaghetti
- 1 cup grated Fontina cheese
- ½ cup grated Parmesan cheese
- Optional garnish: extra Parmesan, chopped parsley
Method:
Step 1:
In a medium pot or Dutch oven, melt the butter over medium-high heat. Add the pancetta or guanciale and cook until crispy and browned. Scoop out the meat and place on a paper towel-lined plate to drain. Reserve about half the rendered fat in the pan for the next step.
Step 2:
Scrape up all those delicious brown bits (fond) and add the chopped onion. Cook until softened and beginning to caramelize, about 5 minutes. Add the squash, apple, and sage and continue to stir until everything begins to brown lightly—another 5 minutes or so.
Step 3:
Pour in the cream and stock. Cover and simmer until the squash and apple are tender, about 10–15 minutes. Use a stick blender (or transfer to a blender) and puree until smooth. Season with salt and pepper, and keep warm.
Step 4:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
Step 5:
Add the pasta to the butternut squash sauce along with the cheeses and ½ cup of pasta water. Stir gently until the sauce is creamy and coats the noodles. Add more pasta water if needed to loosen the sauce.
Finish it off by sprinkling the crispy pancetta or guanciale on top, a healthy shower of Parmesan, and a handful of freshly chopped parsley for brightness.
Cook’s Note:
If you stop at Step 3, you’ve made a killer butternut squash soup. Just increase your ingredients by 25–50% for a proper soup batch. Maybe serve it with crusty bread, and thank me later.
In Closing
There’s something wonderfully grounding about seasonal food. Even when the weather refuses to cooperate, cooking with ingredients like squash reminds me that fall is here—even if I’m still sweating in a t-shirt.
And just like that squash lasted through winters past, the comfort of sharing food and stories lasts too, whether you’re at a football game with friends or cooking for just two in a quiet house.
Next up? Maybe another squash dish. Or maybe we go sweet. Either way, the kitchen is staying open.
Adopted By Pasta 
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