Butternut Squash and Pancetta Penne
Butternut Squash and Pancetta Penne is an easy weeknight dinner when you've got a butternut waiting for you in your pantry and a favourite brand of pasta.
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Servings: 4 people
Ingredients
- 2 tablespoon olive oil
- 4 oz pancetta slices cut into strips (or pancetta cubes)
- ½ onion, chopped fine
- ½ small red chile, sliced
- 1 lb butternut squash, cubed*
- 1 teaspoon dried rosemary
- 4 cups gluten free chicken stock
- 1 lb gluten free penne (or pasta of your choice)
- salt and freshly ground pepper to taste
- grated Parmesan cheese to taste
Instructions
- Heat olive oil in sauté pan over medium-high heat. Add pancetta, onion and chile. Cook stirring for about 3 minutes.
- Add squash, chicken stock and rosemary, bring to a boil. Reduce heat and simmer for 20 minutes until squash is tender and liquid has reduced slightly. Add more chicken stock if needed.
- Boil water and cook penne according to package directions.**
- Cover with a generous amount of Parmesan cheese and freshly ground black pepper.
Notes
*Microwave butternut squash cubes if you want to speed up the cooking time. Place cubes in microwave safe dish with 1-2 tablespoons of water. Cover and microwave for 4-5 minutes. Cool or use immediately.
**Pasta continues to cook while it cools and gluten free pasta can quickly turn to mush. Rinse briefly in cold or lukewarm water. Immediately add it to the sauce so it doesn't get cold. Serve immediately.