advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Penne with Roasted Butternut Squash, Pancetta, and Sage

This simple, hearty pasta recipe is courtesy of Scott Conant.

  • Servings: 4
Penne with Roasted Butternut Squash, Pancetta, and Sage

Source: The Martha Stewart Show, November Fall 2008

Ingredients

  • 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
  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Reviews (4)

  • spiderflower 21 Sep, 2012

    Very good fall recipe. Definitely roast the butternut squash longer--it's more flavorful with a little caramelization. And go heavy on the pecorino romano at the end. Yum.

  • sandiegorabbit 17 Nov, 2011

    Absolutely fabulous!! I used bacon and a half an onion instead of pancetta and shallots and it was delicious. I have 2 twenty-something boys and they could not get enough. One change -- you must cook the squash about a half an hour.

  • queenzookie 2 Nov, 2010

    I used bacon instead of pancetta. I thought it was ok. I think I might puree half of the squash next time to have a cremier sauce for the pasta.

  • Meppel 17 Oct, 2009

    This has turned out to be one of the favorite recipes in our house - my husband requests it all the time! It truly is a great pasta recipe that's fairly easy and so good!

Related Topics