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
Continue After Advertisement
Ingredients
-
1
Onion
-
8 ounces
Diced Pancetta
-
2 cups
Butternut Squash Puree
-
1
Garlic Clove
-
29 ounces
Diced, Canned, Fire Roasted Tomatoes
-
2 tablespoons
Dried, Mixed Italian Herbs
-
1 tablespoon
Olive Oil
Directions
-
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.
See what other Food52ers are saying.