- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 tablespoons olive oil
- 4 slices pancetta, chopped (optional)
- 1 cup chopped onions
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- Pinch of red pepper flakes (optional)
- 3 cups kabocha squash puree
- Salt and pepper, to taste
- 12 ounces fettuccine or linguine pasta
- 1/2 cup milk, as needed
- 1/2 cup grated Fontina cheese, divided
Directions
Heat oil in a large skillet over medium heat. Add pancetta and cook until crisp, about 3 minutes. Remove with a slotted spoon and set aside. Cook onions until tender, about 5 minutes, then stir in garlic, thyme and red pepper flakes. Stir in squash puree and heat through; season to taste with salt and pepper. Keep warm.
Cook pasta in a large pot of boiling salted water, according to package directions, until al dente. Drain.
Toss pasta in squash mixture, adding enough milk to create a sauce; heat through. Stir in half the cheese and check seasoning. Divide pasta between four plates and sprinkle with remaining cheese and crisped pancetta. Serve immediately.
Special notes:
While the sweetness of kabocha is delicious in this recipe, feel free to substitute an equal amount of puree from any winter squash.
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