Make This Penne With Roasted Butternut Squash, Pancetta And Sage

pancetta

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon reduces fat while maintaining a similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

Preheat the oven to 400°F (200°C).

Peel the butternut squash and remove the seeds, getting rid of the exterior and the whitish layer.

Cut the butternut squash into one-inch chunks and place them on a sheet tray.

Season the squash with a little salt and olive oil, then toss to combine.

Roast the squash in the oven for about 20 minutes.

Dice the raw pancetta into small pieces.

In a large skillet, add a touch of olive oil and cook the diced pancetta until crispy.

Add sliced shallot and crushed red pepper to the pancetta in the skillet and cook until the shallot is translucent.

Cook the penne pasta in salted water until it is 90% done, then reserve some pasta water before draining.

Add the partially cooked penne to the skillet with the pancetta and shallot, using the reserved pasta water to finish cooking the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens