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Yield: 6 servings (about 3 cups of sauce)
Ingredients:
2 small butternut squash (totaling 3 pounds)
1/2 pound pancetta, cubed
1 shallot, sliced
1/4 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon sage, chiffonade
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound pappardelle pasta, cooked
Method:
Preheat the oven to 400° F.
Cut the squash in half lengthwise and scoop out the seeds. Season the cut side of the squash with 1 teaspoon of salt. Place the squash cut side down on an oiled baking sheet. Cover with aluminum foil and roast in the oven for 45 minutes. When the squash is tender remove it from the oven and cool. Scoop the flesh from the squash into the bowl.
In a medium saucepan, over medium low heat add the pancetta. Cook the pancetta for 3 minutes and then add the shallot. Add the squash puree and raise the heat to medium and continue to cook for another 8 to 10 minutes. Add the heavy cream and Parmesan and cook, stirring for 8 minutes longer. Season with salt and pepper. Add sage and toss with pasta.
Serve immediately in warm bowls.
This recipe was featured on the Help for Heartburn Episode of Emeril Green.
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