Sheesh, talk about delish. This Williams-Sonoma pasta dish was out of this world. 5-star stamp of approval from the family, too.
Penne with butternut squash, sage, and bresaola (non-dairy adaptations by me)
3 tablespoons extra virgin olive oil, plus more for drizzling
5 shallots, minced
1 butternut squash, peeled, seeded, and cut into small dice
pinch of ground allspice
salt and freshly ground pepper, to taste
3/4 cup chicken broth
splash of balsamic vinegar
1 pound penne
8 fresh sage leaves, cut into narrow strips
1/4 pound thinly sliced bresaola, cut into narrow strips
1/2 – 1 cup grated soy parmesan
In a Dutch oven over medium heat, warm the 3 tablespoons olive oil. Add the shallots and cook until softened, 3 – 4 minutes. Add the squash and allspice and season with salt and pepper. Saute for 1 – 2 minutes. Add the broth, reduce the heat to medium-low, cover and simmer until the squash is fork tender, about 8 minutes. (do not stir the squash while cooking or it will break down into a puree. You want to keep the pieces whole). Turn off the heat and add the balsamic vinegar. Taste and adjust the seasonings.
Meanwhile, bring a large pot of water to boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente, 10 – 12 minutes.
Drain the pasta well and put it in a warmed large, shallow bowl. Pour on the squash mixture. Add the sage, bresaola, and a drizzle of olive oil and toss gently. Sprinkle with some parmesan cheese and serve immediately. Makes 4 servings.