Name: Penne with Butternut Squash and Pancetta
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 8 ounces penne; 1 small butternut squash (about 1 pound); 2 tablespoons extra-virgin olive oil; 4 ounces pancetta, diced; 3 cloves garlic, sliced; 1/4 teaspoon red pepper flakes; 1 tablespoon chopped fresh marjoram; 1/4 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
Meanwhile, peel the butternut squash and shred on the large holes of a box grater. Combine the olive oil and pancetta in a large dutch oven over medium-high heat. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until lightly toasted, about 1 minute. Stir in the marjoram, then the shredded squash and 1/2 teaspoon salt. Cook, stirring, until the squash is just tender, 3 to 5 minutes.
Add the pasta and 3/4 cup of the cooking water to the dutch oven. Cook, tossing, until the pasta is coated with the sauce, 1 to 2 minutes, adding the remaining cooking water as needed. Season with salt. Divide among bowls and top with the parmesan.

Photograph by Ralph Smith

Penne with Butternut Squash and Pancetta

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