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
Ingredients
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1
Onion
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8 ounces
Diced Pancetta
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2 cups
Butternut Squash Puree
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1
Garlic Clove
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29 ounces
Diced, Canned, Fire Roasted Tomatoes
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2 tablespoons
Dried, Mixed Italian Herbs
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1 tablespoon
Olive Oil
Directions
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Finely chop the onion and garlic and fry with the olive oil in a skillet over a medium heat until soft and brown.
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Add the pancetta and continue to cook until the meat is cooked through and starting to crisp up.
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Add the rest of the ingredients and gently simmer for about 20 minutes, stirring occasionally.
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