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Penne with Roasted Butternut Squash, Pancetta, and Sage

Meat

3 oz Pancetta

Produce

1 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups), medium
10 Sage, fresh leaves
2 Shallots

Pasta & Grains

3/4 lb Penne pasta

Baking & Spices

1/2 tsp Black pepper, freshly ground
1/4 tsp Red pepper, flakes
1 Salt, Coarse

Oils & Vinegars

1/4 cup Olive oil

Dairy

1/2 cup Pecorino romano cheese
Martha Stewart Living

Penne with Roasted Butternut Squash, Pancetta, and Sage Recipe

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