A pureed squash sauce is garnished with toasted breadcrumbs, pancetta and sage leaves, creating an elegant pasta course.
- 2 tablespoons olive oil
- 4 sage leaves
- 4 ounces pancetta, chopped
- ¼ cup dried plain breadcrumbs
- 2 pounds butternut squash, peeled, seeded and chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 cups chicken stock
- Salt and pepper
- 12 ounces linguine
Heat oil over medium-high heat in a large skillet. Fry sage leaves for 1–2 minutes, or until crisped. Set aside.
Add pancetta and breadcrumbs to skillet and cook 8–10 minutes, or until well browned. Remove with a slotted spoon and set aside.
Add squash, onion, and garlic, season with salt and pepper and sauté for 8–10 minutes, or until softened. Add stock, bring to a boil, reduce heat and simmer, 15–20 minutes, or until liquid is reduced by half. Pour into a blender and puree.
Meanwhile, bring a large pot of salted water to a boil and cook pasta 7–8 minutes, or until al dente. Drain and reserve a cup of pasta water.
Place pasta, squash puree and ½ cup pasta water in the skillet and toss over medium heat, 1–2 minutes, or until pasta is well coated. Add more pasta water if needed.
Serve topped with breadcrumbs and pancetta and garnished with a sage leaf.