https://www.copymethat.com/r/OuL2tz9lk/penne-with-roasted-butternut-squash-panc/
104707548
cUSxlym
OuL2tz9lk
2024-05-19 21:09:51
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Ingredients
- 1 medium (about 2¼-pound) butternut squash, peeled, seeded and cut into ½-inch pieces (about 3 cups)
- ¼ cupolive oil, divided
- kosher salt
- 1 poundpenne pasta
- 3 ouncespancetta, sliced ¼-inch thick and cut into small dice
- 2 shallots, thinly sliced crosswise
- ¼ teaspooncrushed red pepper flakes
- 10 fresh sage leaves, coarsely chopped or torn
- ½ cupfinely grated Pecorino Romano cheese, plus more for serving
- ½ teaspoonfreshly ground black pepper
- 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.
Steps
Directions at today.com
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