Page 132 - One-Dish Meals

Baked Pasta with

Butternut Squash

To save some prep time for this recipe, look for cut-up butternut squash
in your produce department.
P R E P 45 minutes C O O K 30 minutes
M A K E S About 12 cups or 6 main-dish servings
1
4 ounces pancetta, cut into 1 can (14 to 14 ⁄2 ounces) chicken
⁄4-inch dice broth (1 ⁄4 cups) plus whole leaves
1 3
for garnish
5 shallots, sliced (about 1 cup)
1 package (16 ounces) cavatappi or
1
⁄4 teaspoon ground black pepper
corkscrew pasta
2 teaspoons olive oil
1
1 ⁄2 cups reduced-fat (2%) milk
1 butternut squash (about 2
1 cup freshly grated Parmesan
pounds), peeled, seeded, and cut
cheese (about 3 ounces)
3
into ⁄4-inch chunks
Fried sage leaves for garnish
1 container (10 ounces) Brussels
(see note)
sprouts, each cut into quarters
10 medium sage leaves, chopped
(about 3 tablespoons)
1. Preheat oven to 375°F. In nonstick 12-inch skillet, cook pancetta over
medium heat about 10 minutes or until browned, stirring occasionally.
With slotted spoon, transfer pancetta to medium bowl. In same skillet,
cook shallots with pepper about 5 minutes or until golden, stirring fre-
quently. Transfer shallots to bowl with pancetta.
2. In same skillet, heat olive oil over medium heat until hot; add squash
and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage,
and broth; cook, covered, 10 to 12 minutes or until vegetables are tender
and most of liquid is absorbed.
3. Meanwhile, in large saucepot, cook pasta 2 minutes less than label
directs. Drain and return to saucepot.

132 Pastas & Pies