Butternut Squash, Sage, and Pancetta Penne

• 8 oz penne
• 2 cups peeled and cubed butternut squash
• 4 oz pancetta, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 In a large skillet, cook pancetta over medium heat until crispy. Add minced garlic and sauté for 1 minute.
4. 4 Stir in roasted squash, chicken stock, heavy cream, and Parmesan. Simmer for 5 minutes.
5. 5 Add cooked penne to the skillet, tossing to coat. If needed, add reserved pasta water for desired consistency.
6. 6 Stir in fresh sage, season with salt and pepper, and serve immediately.

Equipment

• Oven
• Skillet
• Cutting board
• Knife

Variations

• Add cooked chicken or shrimp for extra protein.

Substitutions

• Use butternut squash puree if fresh isn't available.
• Substitute pancetta with bacon for a smokier flavor.

Pairings

• A crisp white wine like Pinot Grigio complements this dish beautifully.

Nutrition

Tips

• For extra flavor, toast the sage leaves in a dry pan before adding to the sauce.
• If you prefer a vegan option, substitute pancetta with crispy fried shallots and use vegetable stock and a dairy-free cream alternative.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of cream.

Serving Suggestions

• Pair with a simple green salad or roasted broccoli for a complete meal.

FAQ