Categories: dinner, fancy stuff, pasta

Ingredients

• 4 oz pancetta, cut into 1/4" dice
• 5 shallots, sliced (about 1 cup)
• Ground black pepper
• 2 tsp olive oil
• 1 butternut squash (2 lbs), peeled, seeded, and cut into 3/4" chunks
• 1 container brussel sprouts (10 oz), each cut into quarters
• 10 medium sage leaves, chopped (3 tbsp)
• 1 can chicken broth (14.5 oz)
• 1 package cavatappi or corkscrew pasta (16 oz)
• 1.5 cups reduced-fat milk
• 1 cup fresh grated Parmesan cheese
• 1/4 cup plain dried bread crumbs
• Fried sage leaves for garnish (optional)

Directions

1. Preheat oven to 375F

2. In a nonstick 12" skillet, cook pancetta over med heat about 10 minutes or until browned, stirring occasionally

3. With slotted spoon, transfer pancetta to medium bowl

4. In same skillet, cook shallots with 1/4 tsp about 5 minutes until golden, stirring frequently

5. Transfer shallots to bowl with pancetta

6. In same skillet, heat oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often

7. Add brussels sprouts, sage, and broth

8. Cook, covered, 10-12 minutes or until vegetables are tender and most of liquid is absorved

9. Meanwhile, ehat 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

10. Stir milk into skillet with squash and heat through.

11. Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well-mixed

12. Spoon pasta into 3 qt ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan

13. Bake 30 minutes or until center is hot and top is golden.

14. *Garnish with sage leaves:

15. • To fry sage leaves, heat 1/4 cup olive oil in 10" skillet over medium heat until hot. Add 1/2 cup sage leaves, rinsed and patted dry; cook about 1 minute or until crisp, turning leaves over once and being careful not to burn them. Remove with slotted spoon; drain on paper towels.

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