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Butternut Squash Spaghetti with Fried Sage and Pancetta
TASTEFULVENTURE11Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 250 grams spaghetti (I used gluten free DeLallo brand)
- 5 cups butternut squash (cubed, approximately 1 medium butternut squash)
- 1 small onion (chopped)
- 2 cloves garlic (whole)
- 24 sage leaves (fresh, divided)
- 4 Tbsp. EVOO (divided)
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 1/2 cups vegetable broth
- 2 oz. pancetta (diced)
- shredded Parmesan (for topping)
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