Pasta with Butternut Squash and Crispy Sage

01Method

1. 1

   Preheat your oven to 190°C. Peel and slice the squash into thin strips. Arrange on a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat evenly. Roast until tender and lightly caramelized, about 20–25 minutes, stirring halfway through. Once ready, transfer to a blender and set aside.

2. 2

   Heat a skillet over medium flame and cook the pancetta until golden and crispy on all sides. Remove and drain on paper towels, reserving 2 tablespoons of the fat in the pan. Return the pan to heat and add the onion. Sauté for approximately 15 minutes until softened and beginning to caramelize.

3. 3

   Bring salted water to a boil in a pot. Cook the pasta according to package directions and drain, setting aside 1 cup of the cooking liquid. Pour this liquid into the blender with the squash, add the cream, and blend until smooth. Toss with the cooked pasta.

4. 4

   Just before serving, melt the butter in a small pan and fry the sage leaves until crisp, about 2 minutes. Plate the pasta and garnish with the pancetta, caramelized onion, and crispy sage. Serve immediately.