Yummy! I think I may have a new favorite way to serve butternut squash. I usually just boil or steam the squash and mash it up with some butter and brown sugar. I honestly wasn’t sure what this would taste like but I really liked it!
I saw this recipe on the Martha Stewart Show last week and decided it would be worth a try. This recipe was full of flavor and not blah at all as was my fear. I loved the mixture of squash with red pepper flakes and also the Parmesan cheese. I must confess that this was also my first time buying and using fresh sage. I was impressed with that also! I made one change to the recipe. I didn’t use the pancetta but instead chopped up 3 slices of bacon therefore I omitted the olive oil that the pancetta was to be cooked in. It worked out well, even with the onion/shallots and other ingredients that go into the pan with the bacon.
I strongly suggest you try this recipe if you’re looking for new way to prepare butternut squash. You won’t be sorry you did. Enjoy!
Penne with Roasted Butternut Squash, Pancetta, and Sage
source: The Martha Stewart Show
- 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
- 1/4 cup olive oil
- Coarse salt
- 3/4 pound penne pasta
- 3 ounces pancetta, sliced 1/4 inch thick and finely chopped (I used 3 slices of bacon)
- 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
- Preheat oven to 400 degrees. 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.
- 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 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
- 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. 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. Serve immediately with more grated cheese, if desired.