Butternut Squash Pasta

sage, Parmigiano-Reggiano, pancetta

STARS

Experience the seasonal hue of this flavorful pasta dish, enhanced by winter squash and a rich, creamy sage sauce. Toss garganelli pasta, rolled into small tubes and ridged to hold flavor (or another short pasta if you like) in a cream-based sauce spiced with sage, garlic, pepper, and thickened with parmesan. Add butternut squash and cubed pancetta to enrich the color palette (and of course, your palate!).

Difficulty Level

Total Time: 25 minutes

Active Time: 25 minutes

Ingredients

Butternut & Pancetta

1/2 pound pacetta, diced
1 butternut squash, peeled and diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Sage Cream

1 tablespoon fresh minced sage
2 garlic cloves, minced
2 cups heavy cream
Coarse black pepper
1 cup shaved parmesan
Salt, to taste

Serving

8 ounces garganelli pasta
1/4 cup pine nuts

Directions

Preheat the oven to 375°F.

On a baking sheet, toss the pancetta and butternut with the oil, salt and pepper. Roast for 15-20 minutes, until the squash starts to brown.

In a medium saucepan, bring the sage, garlic, heavy cream, and pepper to a simmer. Whisk in the parmesan, a little at a time, until fully melted. Purée with an immersion blender or regular blender until smooth. Adjust the seasoning to taste.

Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot.

Toss the pasta, butternut and pancetta with the sage cream and divide between plates. Garnish with pine nuts.