Butternut Squash, Sage, and Pancetta Pasta Shells

Why You’ll Love This Recipe

• Perfect fall comfort: sweet caramelized squash meets savory, crispy pancetta and nutty Parmesan.
• Weeknight-friendly yet dinner-party impressive—done in under an hour.
• Balanced flavors: browned butter, fresh lemon, and sage keep each bite bright and aromatic.
• Flexible and pantry-friendly with simple swaps and easy make-ahead components.

Grocery List

• Produce: Butternut squash, fresh sage, garlic, lemon
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: Medium pasta shells, olive oil, pancetta, red pepper flakes, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) medium pasta shells
• Kosher salt for the cooking water (about 2 tbsp for 4 qt water)

Roasted Butternut Squash

• 1 1/2 lb (680 g) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Sage Brown Butter & Pancetta

• 4 oz (115 g) pancetta, diced
• 3 tbsp unsalted butter
• 12 fresh sage leaves
• 2 garlic cloves, smashed
• 1/4 tsp red pepper flakes (optional)

To Finish

• 1/2 cup (45 g) finely grated Parmesan, plus more for serving
• 1 tbsp fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Optional: 1/4 cup toasted chopped pecans or walnuts for crunch

Step-by-Step Instructions

Step 1: Roast the squash

Preheat the oven to 425°F (220°C) and place a rimmed sheet pan inside to preheat. In a bowl, toss the butternut squash cubes with the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Carefully spread the squash onto the hot sheet pan in a single layer. Roast for 22–25 minutes, flipping once halfway, until the edges are deeply caramelized and the centers are tender.

Step 2: Boil the pasta water

Bring 4 quarts of water to a rolling boil in a large pot. Season generously with kosher salt (about 2 tablespoons). Keep the water at a steady boil while you prepare the sauce components so it is ready for the shells.

Step 3: Crisp the pancetta

In a large 12-inch skillet over medium heat, cook the diced pancetta, stirring occasionally, until the fat renders and the pieces are crisp, 6–8 minutes. Transfer pancetta to a paper towel–lined plate. Pour off excess fat, leaving about 1 tablespoon in the skillet for flavor.

Step 4: Make the sage brown butter

Add the butter to the skillet with the pancetta fat. When the butter melts and begins to foam, add the sage leaves and smashed garlic. Cook, swirling the pan, until the butter turns nutty brown and the sage is crisp, 2–3 minutes. Transfer a few crisp sage leaves to a paper towel for garnish. Stir in the red pepper flakes, then reduce the heat to low to keep the butter warm without burning. Remove the garlic if you prefer a milder flavor.

Step 5: Cook the shells

Add the pasta shells to the boiling water and cook until al dente, usually 9–11 minutes (check your package and aim for the low end). Reserve 1 1/4 cups pasta cooking water, then drain the pasta.

Step 6: Toss and emulsify the sauce

Add the drained shells and the roasted squash to the skillet with the sage brown butter. Increase heat to medium. Pour in 3/4 cup of the reserved pasta water and add the Parmesan in two additions, tossing constantly until the sauce turns glossy and clings to the shells, 1–2 minutes. Add more pasta water as needed, a splash at a time, to reach a silky, spoon-coating consistency. Season with the lemon juice, a few grinds of black pepper, and salt to taste.

Step 7: Finish and serve

Fold in the crispy pancetta, reserving a little for topping. Divide the pasta among warm bowls. Garnish with the reserved crisp sage leaves, extra Parmesan, and, if you like, a sprinkle of toasted nuts for crunch. Serve immediately.

Pro Tips

• Dice the squash to a consistent 1/2-inch so it roasts evenly and fits neatly into the shells.
• Preheating the sheet pan jump-starts caramelization and prevents soggy squash.
• For the best emulsion, add Parmesan gradually and toss vigorously with pasta water off direct high heat.
• Add pancetta at the end so it stays shatter-crisp.
• A squeeze of lemon brightens the browned butter and balances the sweetness of the squash.

Variations

• Vegetarian swap: Skip pancetta and add 1/2 cup toasted walnuts or hazelnuts plus a pinch of smoked paprika for savory depth.
• Greens boost: Stir in 2–3 cups baby spinach at the end, or blanch chopped Tuscan kale in the pasta water for the last 2 minutes of boiling.
• Creamier finish: Fold in 1/4 cup mascarpone or a splash (1/3 cup) of heavy cream with the Parmesan.

Storage & Make-Ahead

Roast the squash and crisp the pancetta up to 2 days ahead; refrigerate separately. Rewarm the squash in the oven and the pancetta briefly in a dry skillet to re-crisp. Cook pasta and make the brown butter just before serving. Leftover pasta keeps 3 days refrigerated; reheat gently with a splash of water or broth to loosen the sauce. Freezing is not recommended due to texture changes.

Nutrition (per serving)

Approx. 610 calories; 27 g fat (10 g saturated); 67 g carbohydrates; 6 g fiber; 23 g protein; 980 mg sodium. Estimates will vary based on brands and optional add-ins.