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Penne with Roasted Butternut Squash, Pancetta and Sage

COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(77)
COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(77)

Ingredients

  • 1 medium (about 2¼-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
  • 1/4 cup olive oil, divided
  • kosher salt
  • 1 pound penne pasta
  • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice
  • 2 shallots, thinly sliced crosswise
  • 1/4 teaspoon crushed red pepper flakes
  • 10 fresh sage leaves, coarsely chopped or torn
  • 1/2 cup finely grated Pecorino Romano cheese, plus more for serving
  • 1/2 teaspoon freshly ground black pepper

Chef notes

Few flavors marry as well as butternut squash, sage and pancetta. I love to serve this dish in the fall when its autumnal personality will be most appreciated and I'm most in the mood to roast vegetables.

Technique tips: Season the pasta water so it tastes like broth. Add the cheese off the heat, so it doesn't get overcooked and stringy in the pan.

Swap options: Feel free to substitute another squash or pumpkin here, or even mushrooms.

Preparation

1.

Preheat oven to 400 F.

2.

Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.

3.

Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside.

4.

Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper and sage. Cook until shallots are soft, 4 to 5 minutes.

5.

Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through.

6.

Serve immediately with more grated cheese, if desired.