Cook it :: Butternut Squash Pasta

I love squash.  Mr. Hedin?  Not so much.  But there are some things that just sound so good in the fall that I pretend I don't remember he doesn't like squash.  Last week I bought a butternut squash.  It was perfect - the perfect size, perfect color - perfect.

But I wasn't sure what to do with it.  I would eat it but cooking a whole squash for myself is excessive.  I know Baby Pearl would eat it, but cooking a whole squash for baby food seemed silly.  And could I sneak it into dinner and have Mr. Hedin eat it?

Then I was watching Martha (on Hallmark channel now - and on all the time - it's really great) and she make a butternut squash pasta with sage and pancetta that looked heavenly.  Turns out, it is.  I would HIGHLY recommend this for dinner tonight.  It was really easy and only took about half an hour or so.  I reserved some of the squash for baby food. Also, I didn't have pancetta but Nuske's bacon and it was just as good.  Maybe better?

Serves 4

• 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
• 1/4 cup olive oil
• Coarse salt
• 3/4 pound penne pasta
• 3 ounces pancetta, sliced 1/4 inch thick and finely chopped
• 2 shallots, thinly sliced crosswise
• 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
• 1/2 teaspoon freshly ground black pepper

Directions

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.
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.

Original source on MarthaStewart.com here