I guess I’m a sucker for fall recipes, especially recipes involving any kind of pumpkin. So, when I stumbled upon butternut squash in my local supermarket, I ventured out online pursuing the best pumpkin/butternut recipes.
One of them was this penne with butternut squash, pancetta and sage. Sage goes extremely well with any variety of pumpkin, so it’ll be no surprise when I tell you that this one was a winner.
On a side note: Martha Stewart offers some of the best recipes, especially if you’re looking for typical American dishes. I just love her website (yes, I do realize that my (desperate) housewife-level is increasing rapidly right now).
Because I don’t always use the oven on weeknights, I usually put the butternut in a frying pan. If you don’t have fresh sage leaves around, you can easily replace them with dried sage herbs. You might want to add a tablespoon (or two) and taste to your liking. My experience, when using dried herbs, is that you have to use a lot more before it comes near the taste of fresh herbs.
(in the last photo you can see my one and only Le Creuset oven dish and my superb Microplane grater, both purchased at Byttebier)
This is a must try! Looks sooo good.
This sounds delish. I’m a sucker for any recipe with butternut squash in it.