Butternut Squash Pancetta and Sage Pasta

Ingredients
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped (bacon works, too)
2 shallots, thinly sliced crosswise (onions work just fine)
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn (i didn't have sage on hand, but i did have some thyme and it worked well)
1/2 cup finely grated pecorino Romano cheese, plus more for serving (substituted with parm, and it was great)
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.

Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.

Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.

Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Butternut Squash Soup

A few years ago I discovered Moosewood (YUM!)...one of the first things I tried there was butternut squash soup. Since then I've been searching for a recipe that tastes as good as what I had there, and I think I've finally found one! I was perusing the internet and found this recipe on a blog. Unfortunately I quickly scribbled it down and didn't bother to write down the blog where I found it to give the owner the credit deserved.

2 1/2 cups butternut squash (peeled and cubed)
4 cups chicken or vegetable broth
1 med. onion
1/2 tsp sage
1 tsp thyme
1/2 tsp nutmeg
1 TBS butter

Saute onion in butter, add butternut squash and cook for 10-20 minutes until tender. You can add 3-4 TBS broth to keep from burning. Add sage, thyme, and nutmeg and saute for 1 minute. Add remaining broth and let simmer for about 15 minutes. Cool and puree (directions noted that it is a disaster if you don't let it cool before you puree). Return to stove and reheat.

Curry Pumpkin Soup

This is one of my favorite soups for fall and winter. It's always a hit at baby and bridal showers too! It has a slight hint of curry, and you would never guess the ingredients include pumpkin!

Saute:
1 large onion
1 lb mushrooms, chopped small
1/2 cup butter

Add: 1/3 cup flour

Cook these a little.

Add & Boil for 20 minutes:
2 quarts chicken stock (broth)
2 cups canned pumpkin

Add when serving:
2 cups whipping cream
2 tsp honey
1-2 tsp curry
salt & pepper

Heat until warm, don't boil.

Yum!