Winter Squash Pancetta
Healthful winter squash meets comfort food in this pasta recipe, which team chef and dietitian Shawn Zell has prepared for the Bucks.
Makes 6 to 8 servings
2 tablespoons olive oil
4 ounces pancetta (small diced)
2 tablespoons water
1 tablespoon chopped fresh sage
2 pounds kaboucha, butternut or acorn squash, peeled, seeds removed and cut into
1⁄2-inch cubes
1 yellow onion, roughly chopped
5 whole garlic cloves (whole)
Kosher salt to taste
2 cups homemade chicken stock
12 ounces fresh pasta (fettuccine or linguine works best)
1⁄2 teaspoon apple cider vinegar
1⁄2 cup finely grated pecorino cheese, plus shaved for garnish (divided)
Heat oil in a large skillet over medium to low heat; add pancetta and water. Cook until all fat has rendered out of the pieces, about 10 minutes. Add sage and toss to coat.
Using a slotted spoon, transfer pancetta and sage to a small bowl and set aside.
Add squash, onion and garlic to skillet and cook, stirring occasionally, until onion is translucent, about 10 minutes. Add salt to taste. (If you're using salted chicken broth, you won't need much.)
Add chicken broth and bring to a boil, reduce heat to a simmer and cook uncovered until squash is tender, about 20 minutes. Let cool slightly, then place into blender and blend until smooth.
Meanwhile, prepare pasta according to package instructions.
Return blended squash mixture to pan and whisk in grated pecorino. Stir in cider vinegar.
Combine pasta with squash mixture and simmer over low heat 2 to 3 minutes. Add sage and pancetta mixture and transfer to a serving bowl.
Garnish with shaved pecorino.