Fall Penne with Roasted Butternut Squash
Servings: 4
- 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
- 1/4 cup olive oil, divided
- kosher salt
- 1 pound penne pasta
- 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice
- 2 shallots, thinly sliced crosswise
- 1/4 teaspoon crushed red pepper flakes
- 10 fresh sage leaves, coarsely chopped
- 1/2 cup finely grated Pecorino Romano cheese
- 1/2 teaspoon ground black pepper
Preheat oven to 400°F.
Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt.
Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes.
Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions.
Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside.
Meanwhile, heat the remaining 3 tablespoons of 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, for 4 to 5 minutes.
Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through.
Serve immediately with more grated cheese, if desired.