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Penne with Roasted Butternut Squash, Pancetta, and Sage
MARTHA STEWART10Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 lb. butternut squash (peeled, seeded, and cut into 1/2-inch pieces, about 3 cups)
- 1/4 cup olive oil
- coarse salt
- 3/4 lb. penne pasta
- 3 oz. pancetta (sliced 1/4 inch thick and finely chopped)
- 2 shallots (thinly sliced crosswise)
- 1/4 tsp. crushed red pepper flakes
- 10 sage leaves (fresh, coarsely chopped or torn)
- 1/2 cup Pecorino Romano cheese (finely grated, plus more for serving)
- 1/2 tsp. ground black pepper (freshly)
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