4 Servings

Preparation: 30 minutes

Cooking: 8 minutes

INGREDIENTS

• 10.5 oz. (300 g) penne lisce or farfalle
• 1 1/2 lb. (650 g) butternut squash, peeled and cut into small dice
• 7 oz. (200 g) pancetta, thinly sliced
• 2 oz. (50 g) yellow onion, chopped
• 1 3/4 tbsp. (25 g) unsalted butter
• Fresh thyme
• Salt and pepper

INSTRUCTIONS

1. Heat the oven to 300°F (150°C).
2. Spread the pancetta on a baking sheet and bake until crunchy, about 15 minutes.
3. Put half of the squash, the onion, and a pinch of salt in a saucepan. Fill with enough water to cover, bring to a boil, and cook until the squash is tender.
4. Drain, transfer to a blender, and puree until smooth.
5. Melt the butter in a skillet over medium heat. Add the thyme and cook, stirring, until fragrant.
6. Add the remaining squash, season with salt and pepper, and continue to cook until tender.
7. Add the pureed squash mixture and heat through.
8. Bring a pot of well-salted water to a boil. Cook the pasta in the boiling water until al dente.
9. Drain the pasta, add it to the sauce, and cook briefly to combine.
10. Transfer the pasta to pasta dishes, garnish with the pancetta, and serve.