Penne With Roasted Butternut Squash, Pancetta, And Sage

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)

1/4 cup olive oil

Coarse salt

3/4 pound penne pasta

3 ounces pancetta, sliced 1/4 inch thick and finely chopped

2 shallots, thinly sliced crosswise

1/4 teaspoon crushed red pepper, flakes

10 fresh sage leaves, coarsely chopped or torn

1/2 cup finely grated pecorino Romano cheese, plus more for serving

1/2 teaspoon freshly ground black pepper

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