Ingredients
3 Tablespoons EVOO, plus extra for drizzling
5 Shallots, minced
1 Butternut Squash, peeled, seeded, and cut into small dice
Pinch of ground allspice
S&P
3/4 cup chicken stock
Splash Balsamic vinegar
1 lb penne
8 fresh sage leaves cut into narrow strips
1/4 lbs thinly sliced bresaola or proscuitto
1 Cup grated grana padano or parmesan cheese (or romano!)
Preparation
Bring a large pot of water to a boil. Meanwhile, in a dutch oven or flameproof casserole dish over medium heat, warm the 3 tablespoons olive oik. Add the shallots and cook until softened, 3-4 min. Add squash, allspice, season with s&p to taste. Saute for 1-2 min. Add stock, reduce heat to medium-low, cover, and simmer until the squash is form tender, about 8 minutes. (Don’t stir squash while cooking, or it will break down into a puree. You want to keep the pieces whole.)
Generously salt the boiling water, add the pasta, and cook until al dente, 10-12 min.
Drain the pasta and put it in a warmed large, shallow bowl. Pour on the squash mixture. Add the sage, proscuitto, and a drizzle of EVOO and toss gently. Sprinkle with some of the cheese and serve immediately. Pass the remaining cheese at the table.
