This butternut squash fusilloni is the kind of pasta I crave when the evenings turn cool. The squash and onion cook down into a silky sauce that clings to the big spirals, and crispy guanciale adds a salty bite. To create this recipe I used 2 of the products I received as gift from Bono: their unfiltered rich olive oil and a little Bono Calabrian pepper. In this recipe, you taste the sweetness of the squash first, then the heat comes through.
My favorite part is what happens in the pan after the guanciale comes out. The onion softens in the rendered fat, picking up all those savory bits before the squash goes in. By the time you toss in the pasta, the sauce already has so much flavor. I save most of the guanciale for the top so it stays crisp right up to the first bite.
WHY YOU’LL LOVE THIS BUTTERNUT SQUASH PASTA
- The squash makes its own creamy sauce. Blend the tender squash and onion, then loosen the purée with a splash of pasta water so it coats every spiral.
- Sweet squash and spicy pepper balance each other. Start with a small spoonful of Calabrian chili and add more after tasting the sauce.
- The guanciale does double duty. Its rendered fat flavors the onion, and the crisp pieces give the finished pasta a little crunch.
INGREDIENTS AND SUBSTITUTIONS
Fusilloni. These large spirals catch the squash sauce in their grooves. Regular fusilli, rigatoni or mezzi rigatoni also work. or this recipe I used RUMMO brand.
Butternut squash. You’ll need about 1¼ pounds of peeled, seeded squash. Cut it into even cubes so they soften at the same rate. Precut squash works well here.
Yellow onion. Finely diced onion melts into the sauce and brings out the squash’s sweetness. A white onion also works.
Guanciale. This Italian cured pork jowl renders plenty of flavorful fat as it crisps. Use unsmoked pancetta if you can’t find it.
Bono Calabrian pepper. Use the Bono Hot Calabrese Pepper chopped in oil. If you have Bono’s whole peppers, finely chop one and measure out what you need. Start with ½ teaspoon for gentler heat.
Parmigiano Reggiano. A small handful stirred in off the heat gives the sauce a savory finish. Taste before adding salt, since the guanciale and cheese both season the dish.
Bono Unfilterd Olive oil: a drizzle of it add just extra flavor to the pasta.
HOW TO MAKE BUTTERNUT SQUASH FUSILLONI
- Crisp the guanciale. Start it in a cold skillet and cook over medium-low heat until golden. Scoop it onto a plate and leave about 2 tablespoons of the rendered fat in the skillet.
- Cook the onion and squash. Soften the onion in the fat, stir in the Calabrian pepper, then add the squash and a little water. Cover and simmer until the squash is soft enough to crush with a spoon.
- Blend the sauce and cook the pasta. Purée the squash and onion until smooth. Cook the fusilloni just shy of al dente and reserve a mug of pasta water before draining.
- Toss and serve. Finish the fusilloni in the skillet with the sauce and a splash of pasta water. Stir in the Parmigiano off the heat, then scatter the crisp guanciale over each bowl.
TIPS FOR THE BEST PASTA
- Keep the heat moderate when rendering the guanciale. Give the fat time to melt before the edges brown.
- Cut the squash into ¾-inch cubes and cook until completely tender for a smooth purée.
- Add pasta water a tablespoon at a time after the first splash. The sauce should slide easily around the skillet and cling to the pasta when you toss it.
- Taste for heat once the sauce is blended. A little extra Calabrian pepper on individual portions lets everyone decide how spicy they want it.
Ingredients
- ¾ p butternut squash
- ¾ pound pasta fusilloni
- 3 oz pork jawl Italian guanciale
- 4 tsp Calabrian Chili Pepper
- ½ unit onion medium, chopped
- 4 tbsp Parmesan cheese grated
- 4 tsp olive oil extra virgin
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Put the guanciale in a cold, deep skillet. Set it over medium-low heat and cook for 8–10 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crisp. Transfer it to a plate with a slotted spoon. Leave about 2 tablespoons of fat in the skillet. If you have less, add a little olive oil as needed.
- Add the onion and cook over medium-low heat for about 5 minutes, stirring occasionally, until soft. Stir in 1 teaspoon of Calabrian pepper and cook for 30 seconds. Add the squash and ½ cup water. Cover and simmer for 15–20 minutes, stirring once or twice, until the squash is very tender. Add a splash of water if the pan starts to dry out.
- While the squash cooks, bring a large pot of lightly salted water to a boil. Cook the fusilloni until 1 minute shy of al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
- Take the skillet off the heat and blend the squash mixture until smooth using an immersion blender. Return the skillet to medium-low heat, add the pasta and ¼ cup reserved pasta water, and toss for 1–2 minutes until the pasta is al dente and coated. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
- Turn off the heat and stir in the Parmigiano. Taste and add salt or more Calabrian pepper as needed. Divide among four bowls and top with the crispy guanciale. Serve immediately.
Notes
- If using whole Calabrian peppers in oil, chop them finely before measuring. Start with less if you prefer a milder dish.
- If using a countertop blender, follow its instructions for blending hot liquids, then return the purée to the skillet.
Nutrition
FREQUENTLY ASKED QUESTIONS
Can I make the butternut squash sauce ahead?
Yes. Make and blend the squash sauce a day ahead and refrigerate it in an airtight container. Rewarm it in the skillet and loosen it with fresh pasta water. Crisp the guanciale shortly before serving if you’re saving it separately from the sauce. If you’re cooking the sauce in its rendered fat the day before, refrigerate the cooked guanciale separately and re-crisp it briefly in a dry skillet.
Can I make it less spicy?
Start with ¼ to ½ teaspoon of chopped Calabrian pepper. Pass the jar at the table for anyone who wants more.
Do I need a blender?
An immersion blender gives the smoothest result. You can also mash the squash and onion thoroughly with a potato masher for a more rustic sauce.
How do I reheat leftovers?
Refrigerate leftovers in an airtight container and reheat gently in a skillet with a splash of water. If you have leftover guanciale, store it separately and warm it in a dry skillet before adding it back.
WHAT TO SERVE WITH IT
I’d serve this with a simple radicchio salad dressed with lemon and olive oil. The bitter leaves and bright dressing are a lovely contrast to the sweet squash. Garlicky sautéed spinach also makes an easy side.
WHICH WINE TO PAIR WITH SPICY BUTTERNUT SQUASH PASTA
My choice will be a Barbera d’Asti from Piedmont. Its bright acidity cuts through the richness of the guanciale, and the red cherry notes play nicely with the sweet squash. The soft tannins make it a good match for the gentle kick of Calabrian pepper.
MORE FALL RECIPES TO WARM YOU UP
Caramelized Cabbage Pasta with Hazelnuts: A simple Italian cabbage pasta where slow-caramelized cabbage creates a silky sauce—no cream, no meat, just olive oil, Pecorino, fresh thyme and toasted halzenuts. Simple, comforting and great for the cold weather.
Gemelli Pasta with Leeks and Mushrooms: This deeply satisfying Gemelli pasta with leek and mushroom is an ideal recipe for the colder months. Easy to make and ready in 30 minutes!
Tortelli di Zucca (Homemade Pumpkin Tortelli Recipe):Sweet roasted pumpkin, amaretti, and Parmesan wrapped in delicate handmade pasta, tossed in butter and sage. The perfect homemade filled pasta for cozy autumn evenings.
Butternut squash Lasagna with Ragu’ Bianco (White Pork Sauce) – layers of homemada pasta alternate with a rich white ragu’ and a bechamel pumpking golden sauce for warm, cozy, fall dish.
✨ This Spicy Butternut Squash Pasta is a an easy recipe for the fall, and you can build up or tone down the spices as you like. I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
