Back to Penne with Roasted Butternut Squash, Pancetta, and Sage All Reviews for Penne with Roasted Butternut Squash, Pancetta, and Sage - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4029_110708_penne.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 4029_110708_penne.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

4029_110708_penne.jpg

4029_110708_penne.jpg

Ingredients

Ingredients

  • 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

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.

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.

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.

Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Reviews (5)

 Add Rating & Review     76 Ratings   5 star values:        17    4 star values:        24    3 star values:        23    2 star values:        11    1 star values:        1

Reviews (5)

Add Rating & Review     76 Ratings   5 star values:        17    4 star values:        24    3 star values:        23    2 star values:        11    1 star values:        1

Add Rating & Review

76 Ratings 5 star values: 17 4 star values: 24 3 star values: 23 2 star values: 11 1 star values: 1

76 Ratings 5 star values: 17 4 star values: 24 3 star values: 23 2 star values: 11 1 star values: 1

76 Ratings 5 star values: 17 4 star values: 24 3 star values: 23 2 star values: 11 1 star values: 1

  • 5 star values: 17 4 star values: 24 3 star values: 23 2 star values: 11 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/12/2017   How would this work as a prepared dish for a potluck? Can i put it in a casserole dish and reheat?  

Martha Stewart Member     Rating: 4 stars       09/21/2012   Very good fall recipe. Definitely roast the butternut squash longer--it's more flavorful with a little caramelization. And go heavy on the pecorino romano at the end. Yum.  

Martha Stewart Member     Rating: Unrated       11/17/2011   Absolutely fabulous!! I used bacon and a half an onion instead of pancetta and shallots and it was delicious. I have 2 twenty-something boys and they could not get enough. One change -- you must cook the squash about a half an hour.  

Martha Stewart Member     Rating: Unrated       11/02/2010   I used bacon instead of pancetta. I thought it was ok. I think I might puree half of the squash next time to have a cremier sauce for the pasta.  

Martha Stewart Member     Rating: Unrated       10/17/2009   This has turned out to be one of the favorite recipes in our house - my husband requests it all the time! It truly is a great pasta recipe that's fairly easy and so good!

    Martha Stewart Member

    Rating: Unrated 09/12/2017

How would this work as a prepared dish for a potluck? Can i put it in a casserole dish and reheat?

Rating: Unrated

Rating: 4 stars 09/21/2012

Very good fall recipe. Definitely roast the butternut squash longer–it’s more flavorful with a little caramelization. And go heavy on the pecorino romano at the end. Yum.

Rating: 4 stars

Rating: Unrated 11/17/2011

Absolutely fabulous!! I used bacon and a half an onion instead of pancetta and shallots and it was delicious. I have 2 twenty-something boys and they could not get enough. One change – you must cook the squash about a half an hour.

Rating: Unrated 11/02/2010

I used bacon instead of pancetta. I thought it was ok. I think I might puree half of the squash next time to have a cremier sauce for the pasta.

Rating: Unrated 10/17/2009

This has turned out to be one of the favorite recipes in our house - my husband requests it all the time! It truly is a great pasta recipe that’s fairly easy and so good!

All Reviews for Penne with Roasted Butternut Squash, Pancetta, and Sage

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Penne with Roasted Butternut Squash, Pancetta, and Sage

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest