Roasted Squash With Pancetta And Sage Recipes

Steps:

• 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.

Steps:

• Heat oven to 375 degrees. Cut the squash into 1/2-inch cubes and put them in a large bowl. Season generously with salt and pepper, then drizzle with 2 tablespoons olive oil and toss to coat.
• Spread the squash on a baking sheet in one layer and roast for about 20 minutes or until lightly browned and cooked through. (You may need to turn the pan several times for even browning.) Remove, and cool to room temperature on the baking sheet.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the pancetta and cook until barely crisp, about 2 minutes. Turn off the heat and stir in the garlic and sage. Spoon the pancetta, garlic and sage evenly over the squash.
• With a spatula, carefully pile the squash into an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours; or cover and refrigerate, then bring to room temperature, before reheating in a 400-degree oven for 10 minutes.

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

Steps:

• Bring a large pot of salted water to boil.
• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
• Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
• Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
• Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
• Cook the pasta according to the package instructions until al dente.
• Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
• Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
• Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
• Enjoy!

Steps:

• Roast squash:
• Preheat oven to 400°F.
• Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
• Fry sage leaves while squash roasts:
• Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
• Cook pancetta and make soup:
• Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
• Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.
• Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.
• Stir in vinegar and salt and pepper to taste.
• Serve sprinkled with pancetta and fried sage leaves.

Steps:

• Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10-inch lengths of kitchen twine.
• Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.