📖 Instructions

1. First things first, get that butternut squash prepped. Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds and stringy bits (save those seeds for roasting later – they're a tasty snack!), and then peel it. Chop into roughly 1-inch cubes.
2. Toss those butternut squash chunks with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them so they don't burn. You want that delicious golden color!
3. While the squash is roasting, let's tackle the pancetta. Dice it into small pieces, and then cook it in a large skillet over medium heat until it's crispy. This should take about 5-7 minutes. Remove the pancetta from the skillet, leaving the rendered fat behind.
4. Now, for the pasta! Cook your favorite pasta according to package directions. I usually go with a good quality, slightly thicker pasta that can hold up to the sauce. Spaghetti or rigatoni would work well here.
5. Once the pasta is cooked, drain it (but save about a cup of pasta water!), and add it to the skillet with the pancetta fat. Add the roasted butternut squash to the skillet along with 1/2 cup of grated Parmesan cheese. Toss it all together, adding a little pasta water at a time if needed, to create a creamy sauce. You’ll be amazed how the starch in that pasta water will help thicken the sauce into creamy perfection!
6. Stir in the cooked pancetta, and season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed. It's all about balance, my friend. You want the sweetness of the squash to mingle perfectly with the salty pancetta.
7. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh parsley if you like. A drizzle of good olive oil never hurt either. Enjoy!