It’s Fall in pasta form!
Butternut Squash Pasta with Pancetta and Sage
Ingredients
- 4 cups raw butternut squash, diced
- 2 ounces pancetta, diced
- 1 14 oz package organic fall zucchette pasta, or any pasta
- 1½ tbsp sage, chopped
- ¼ cup pasta water
- 1½ cups Parmesan cheese, freshly grated
- salt and pepper
Toppings
- crispy fried sage
- crispy pancetta
- freshly grated Parmesan cheese
- black pepper
Instructions
- Preheat the oven to 400 degrees. Peel the butternut squash and cut into 1 inch pieces. Toss with olive oil and salt and pepper, and roast for about 25-30 minutes, or until cooked through but still firm.
- Bring a large pot of salted water to boil. Cook the pasta according to the package instructions, but remove the pasta from the water while it is just slightly under. Reserve half a cup of pasta water.
- Meanwhile, set a large pan over medium-high heat and add the pancetta. Cook until it begins to crisp, then add the chopped sage.
- Add 1/4 of pasta water to the pan, stirring to deglaze the pan and create a light sauce. You can add a little more pasta water if needed. Add the pasta and Parmesan cheese, and gently toss.
- Immediately serve, topping with crispy fried sage, crispy pancetta, Parmesan and black pepper.
