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Spaghetti with Pancetta, Kale, and Butternut Squash

All day I Eat

 

January 18, 2017 Spaghetti with Pancetta, Kale, and Butternut Squash All day I Eat - like a shark Are you ready to kill your taste buds? Good. I killed mine with this pasta. Figuratively. They came back reincarnated and things just don't taste the same Food butternut squash, cream, Food, pancetta, pasta, sage

Ingredients

  • 3.5 cups chopped butternut squash (peeled, deseeded, and chopped into 1/2 in. pieces)
  • 2 tablespoons extra-virgin olive oil
  • 3 ounces pancetta (sliced into 1/2 in. pieces)
  • 1 large shallot (~1/2 cups worth, sliced )
  • 1 bunch lacinato kale (destemmed and cut crosswise into 1/4-1/2 in. pieces )
  • 4 tablespoons unsalted butter (1/2 stick, 2 oz./60 g)
  • 4 cloves garlic (crushed)
  • 1/4 cup white wine
  • 8 fresh sage leaves
  • 1 tablespoon heavy cream
  • 2 tablespoons pine nuts (toasted)
  • Grated Parmigiano-Reggiano cheese for serving
  • 12 ounces spaghetti (dried weight)
  • 1/4 cup olive oil
  • 15 fresh sage leaves

Directions

  1. Preheat your oven to 400 degrees. In a glass baking dish, toss the squash with the olive oil and fresh cracked black pepper. Spread the...
  2. Get the full instructions at All day I Eat
Spaghetti with Pancetta, Kale, and Butternut Squash

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Unrated
Author:
patrick
Cuisine:
New American
Category:
Main Dish
Recipe Yields:
4 people
Prep Time:
Cook Time: