Here’s the ultimate comforting recipe! The creamy sauce is made of Butternut squash and cheese. Paired with the chicken, pancetta, and spinach, it makes a flavorful dish! I’ve been working on this recipe for a while now, many many tests were necessary to make it perfect. I hope you’ll enjoy it as much as I do!

Servings: 6-8

Instructions

For the sauce

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil.
2. Brush the flesh of the squash with olive oil. Season with black pepper.
3. Place the squash halves on the prepared baking sheet, flesh side down.
4. Cook for about 45-60 minutes or until the flesh is really soft*.
5. Once the squash is fully cooked, take 2 cups of the flesh and place it in a blender.
6. Add the chicken broth to the blender. Blend until smooth.

For the pasta

1. Cook pasta according to instructions on package. Set aside.
2. In a large skillet, over medium-high heat, cook pancetta for about 5-10 minutes (without adding fat).
3. Add the chicken, onion, garlic, and Italian seasoning. Cook for another 10 minutes or until chicken is cooked.
4. Sprinkle the flour and keep cooking for 1 more minute, stirring constantly.
5. Add the butternut squash puree and the milk. Bring to a boil, stirring constantly. Reduce heat to low.
6. Add the cheese and mix until melted.
7. Add the cooked pasta and spinach. Gently stir and let cook until pasta is warm.
8. Top with parmesan cheese and serve!

Note

• To have a creamy sauce, it is essential to cook the squash until very tender and to blend the sauce until very smooth.

See more

• If you love Butternut squash as much as I do, you should try this recipe – Tomato, Squash and Basil Soup !

• Looking for more “main dish” recipes? Make sure to check out my Peanut & Chicken Stir Fry !