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Author Notes: The sweetness of the butternut squash balances the tomato beautifully and makes for a smooth, rich sauce. My favorite is to serve it four cheese ravioli but it works well with most pasta. —Claire Smith
ounces Diced Pancetta
cups Butternut Squash Puree
ounces Diced, Canned, Fire Roasted Tomatoes
tablespoons Dried, Mixed Italian Herbs
tablespoon Olive Oil
- Finely chop the onion and garlic and fry with the olive oil in a skillet over a medium heat until soft and brown.
- Add the pancetta and continue to cook until the meat is cooked through and starting to crisp up.
- Add the rest of the ingredients and gently simmer for about 20 minutes, stirring occasionally.