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Penne with Roasted Butternut Squash, Pancetta, and Sage

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

Source: The Martha Stewart Show, November Fall 2008
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77
  • yayabiki51080
    12 SEP, 2017
    How would this work as a prepared dish for a potluck? Can i put it in a casserole dish and reheat?
    Reply
  • hcdanz1
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply

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