Butternut Squash and Pancetta Pasta

serves 6-8

1 lb pasta (I used gemelli)

1 medium butternut squash, about 2 1/2 lbs, peeled and diced into 1/2 inch chunks

1 tablespoon canola oil

4 oz sliced pancetta, roughly chopped

1 medium red onion, diced

1 cup chicken broth 

1/2 cup grated Parmesan Reggiano cheese

2 tablespoons unsalted butter

1 tablespoon chopped fresh rosemary

1/3 cup walnuts

Salt and pepper to taste

Preheat oven to 325º.  Place walnuts on a baking sheet and bake for 8-10 or until fragrant and golden.  Remove from the baking sheet and roughly chop.  Set aside.

Meanwhile, heat oil in a large skillet over medium high heat.  Place pancetta in pan and cook until brown and crispy, stirring frequently, about 5-7 minutes.  Transfer the pancetta with a slotted spoon to paper towels to drain.  Reserve 1 tablespoon of fat in the skillet.

Add the onions to the fat and saute over medium heat for 10 minutes.  Add the diced squash and chicken broth.  Bring to a boil. Reduce heat to a simmer, cover and cook until squash is tender, about 10-15 minutes.  The squash is done when it is easily pierced with a pairing knife.  With the back of a spoon, gently mash 1/2 the squash.  Stir in the butter.  Keep warm over low heat.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the maufacturer's directions.  Drain the pasta and return to the pot.  Add the squash mixture, Parmesan Reggianno cheese, pancetta rosemary and walnuts.  Stir to combine. Season to taste with salt and pepper.  Enjoy!

Printed form the galleygourmet.net