by: Michael ZennerPosted on: January 27, 2024January 27, 2024 DINNER / AMERICAN / PORK Butternut Squash Pasta This is made from roasted butternut squash. It makes for a very creamy, delicious sauce! Instructions Squash Preheat the oven to 375 degrees Cut the squash in half lengthwise and take out the seeds Place on a cookie sheet flesh-side-up Brush with olive oil Put a clove of garlic in each half Roast in the oven for 45-60 minutes or until very soft Sauce Once the squash is roasted, take out of the oven and scoop the meat into a blender. Put the garlic cloves in the blender as well Add the chicken broth and cream to the blender Blend until smooth Set aside Pasta Cook the pasta in a pot until al dente Drain the pasta reserving some pasta water Pancetta Add the pancetta to a large skillet and cook until browned Add the shallots and fry until soft Combining Everything Pour the blended sauce over the top of the pancetta and shallots in the skillet Warm up the sauce to a low simmer Add the parmesan, sage and chili flakes to the sauce. Add salt and pepper to taste Add in the cooked pasta and stir to combine Add in the desired amount of reserved pasta water until sauce is creamy Serve the pasta, drizzling more parmesan and red pepper flakes on top to your desired heat level Ingredients Squash 2 lb butternut squash 2 cloves garlic olive oil Sauce 1/2 cup chicken broth 1/2 cup heavy cream 1/2 cup parmesan 1 tbsp sage chopped 1/4 tsp red pepper flakes salt pepper Pasta 1 lb linguine Pancetta 7 oz pancetta diced 3 shallots
