Ingredients: |
Ingredients: 4 oz pancetta, cut into 1/4 inch piece
5 shallots, sliced (about 1 cup)
ground black pepper
2 teaspoons olive oil
1 butternut squash (about 2 lbs) peeled, seeded and cut into 3/4 inch chunks
1 container (10 oz) brussels sprouts, each cut into quarters
10 medium sage leaves, chopped (about 3 tablespoons)
1 can (14 oz) chicken broth (1-3/4 cup)
1 package (16 oz) cavatappi or corkscrew pasta
1-1/2 cup reduced-fat (2%) milk
1 cup freshly grated Parmesan cheese (about 3 oz)
1/4 cup plain dried bread crumbs
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Directions: |
Directions:Preheat oven to 375º. In nonstick 12-inch skillet cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with 1/4 teaspoon pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta. In same skillet, heat oil over medium heat until hot; add squash and cook, cover, 10 minutes, stirring often. Add brussels sprouts, sage, and broth; cook, covered, 10 to12 minutes or until vegetables are tender and most of liquid is absorbed.
Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to saucepot.
Stir milk into skillet with squash and heat through . Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. |
This recipe for Baked Pasta with Butternut Squash is from