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Creamy Butternut Squash Penne with Crispy Pancetta Recipe

Name: Creamy Butternut Squash Penne with Crispy Pancetta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups diced butternut squash; 10 oz penne pasta; 4 oz diced pancetta; 2 cups chopped kale; 1 tbsp olive oil; 1/2 cup heavy cream; 1/2 cup low-sodium chicken broth; 2 cloves minced garlic; 1/2 cup grated Pecorino Romano cheese; 1/4 tsp nutmeg; Salt to taste; Black pepper to taste

Stashcook

This is a yummy pasta dish with creamy butternut squash sauce. It has penne pasta, crispy pancetta, and kale. It's cheesy and perfect for dinner. You can make it in less than an hour!

Ingredients

2 cups diced butternut squash

10 oz penne pasta

4 oz diced pancetta

2 cups chopped kale

1 tbsp olive oil

1/2 cup heavy cream

1/2 cup low-sodium chicken broth

2 cloves minced garlic

1/2 cup grated Pecorino Romano cheese

1/4 tsp nutmeg

Salt to taste

Black pepper to taste

Method

Peel, seed, and dice the butternut squash into small cubes.

In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the diced pancetta over medium heat until crispy, about 5 minutes. Remove pancetta and set aside on a paper towel to drain.

In the same skillet, add 1 tbsp of olive oil and the minced garlic. Sauté for 1 minute until fragrant.

Add the diced butternut squash to the skillet and cook for about 8 minutes, or until the squash is tender.

Pour in the chicken broth and heavy cream, bring to a simmer, and cook for an additional 5 minutes.

Blend the squash mixture with an immersion blender until smooth. Stir in the grated Pecorino Romano cheese, nutmeg, salt, and pepper.

Add the cooked penne pasta to the skillet with the butternut squash sauce, tossing to coat the pasta evenly.

Stir in the chopped kale and let it cook until wilted, about 2-3 minutes.

Serve the pasta in bowls, topped with the crispy pancetta. Enjoy!

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