Rigatoni With Roasted Butternut Squash And Pancetta

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One 1 3/4-pound butternut squash, peeled and cut into 1/2-inch dice (2 cups)

1/4 cup extra-virgin olive oil


3/4 pound rigatoni

3 ounces thickly sliced pancetta, cut into 1/4-inch dice

2 shallots, thinly sliced

12 sage leaves, torn

1/4 teaspoon crushed red pepper

Freshly ground black pepper

1/2 cup freshly grated Pecorino cheese, plus more for serving

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