Wednesday, November 11, 2009

Penne With Roasted Butternut Squash and Sage and Pancetta

I get so many healthy and yummy recipes from Kristen at Green Style Mom. I hope some of you have taken time to visit her site. It is a great blog.

Penne With Roasted Butternut Squash with Pancetta and Sage

This recipe is from Martha Stewart. You can either click the link above or here is the recipe.


Serves 4

  • 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) - I used one butternut squash and one misc. squash - I don't know what it was but it tasted good.
  • 1/4 cup olive oil - I used 2 slices of bacon instead of pancetta since it is cheaper and I sauted the bacon first and then all of the other vegetables in the left over bacon grease. Olive oil probably would have been healthier.
  • Coarse salt
  • 3/4 pound penne pasta
  • 3 ounces pancetta, sliced 1/4 inch thick and finely chopped
  • 2 shallots, thinly sliced crosswise - I did not use
  • 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 - I used Parmesan cheese instead.
  • 1/2 teaspoon freshly ground black pepper
  • I also added 1 chopped tomato, 1 red pepper and spinach.


  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.I actually did this a few days ahead of time and put it in the fridge and then put it in the pan with everything else to heat it up and it worked just fine.
  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.

This recipe was very good and easy to make and with all of the vegetables healthy for you to.


  1. Wasn't that so yummy? Great tip to roast the squash ahead of time.

  2. This sounds very good, but sadly I am the only one in the family that will eat squash, any kind! I have tried sneaking it into stuff, but no luck.

  3. All your recipes sound awesome! Thanks for sharing!