6 oz. pancetta chopped (omit for all you vegetarians)
1/2 Tbsp. sage chopped
1 lb. butternut squash peeled, seeded and cut into 1/4" pieces
1 small yellow onion diced
2 garlic cloves diced
2 cups low sodium chicken broth (vegetable broth for all you vegetarians)
Kosher salt and fresh ground pepper
12 oz whole wheat linguine
1/4 cup grated pecorino
Heat oil in skilled over medium heat. Add pancetta, reduce heat, stir occasionally, or until crisp 8-10 min. Add sage. Add squash, onion, garlic and salt and pepper. Cook for 8 min, stir. Add chicken broth. Bring to a boil. Simmer until squash is soft. (15+ min). Let cook and add to blender until smooth.
Cook pasta al dente. Reserve 1 cup pasta liquid.
Combine pasta, squash puree, ad 1/4 cup of pasta liquid, or more to your desired consistency.
Mix in pecorino, season with salt and pepper.
Calories 560, Fat 20, Fiber 8 Grams.
