I guess I’m a sucker for fall recipes, especially recipes involving any kind of pumpkin. So, when I stumbled upon butternut squash in my local supermarket, I ventured out online pursuing the best pumpkin/butternut recipes.
One of them was this penne with butternut squash, pancetta and sage. Sage goes extremely well with any variety of pumpkin, so it’ll be no surprise when I tell you that this one was a winner.
On a side note: Martha Stewart offers some of the best recipes, especially if you’re looking for typical American dishes. I just love her website (yes, I do realize that my (desperate) housewife-level is increasing rapidly right now).
Because I don’t always use the oven on weeknights, I usually put the butternut in a frying pan. If you don’t have fresh sage leaves around, you can easily replace them with dried sage herbs. You might want to add a tablespoon (or two) and taste to your liking. My experience, when using dried herbs, is that you have to use a lot more before it comes near the taste of fresh herbs.