This recipe is from Ronny Joseph Lvovski, The Primal Cookbook Instagram. He did this as a cooking challenge I did for fun & it was a delicious!! It’s definitely a different flavor. The fried sage is so delicious. I think I am going to incorporate into other dishes!
Ingredients:
- 1 medium butternut squash, diced
- 4 cloves garlic, unpeeled
- 1 shallot, cut into thick slices
- 1 tablespoon fresh thyme leaves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 3.5 ounces thick-cut pancetta, diced
- Small bunch fresh sage
- 1 cup full-fat coconut milk
- 1 pound pasta of choice (I used Macaroni)
- ½ cup reserved pasta water
Preparation:
- Preheat the oven to 425℉. Line a baking sheet with parchment paper. Add squash, garlic, shallot, & thyme. Drizzle with olive oil, season with salt & pepper, & toss to coat. Roast, undisturbed, until golden brown & slightly caramelized, 40-45 min.
- Add the pancetta to a sauté pan & cook over medium-high heat until crispy, stirring often. Transfer to a plate lined with a paper towel, reserving rendered fat in the pan, & set aside. Return the pan to medium heat & carefully add the sage leaves. Fry until slightly crispy, around 45 seconds. Transfer to a paper towel-lined plate.
- Transfer roasted squash, shallots & garlic, skins discarded, to a blender. Add the coconut milk & blend on high speed until smooth & creamy. Pour the sauce into a clean sauté pan & gently simmer for 10 min.
- Bring a large pot of water to a boil, season with 1 tablespoon salt & cook pasta according to package instructions. Drain & add pasta to the creamy squash sauce along with ½ cup pasta water. Stir everything to coat.
- Spoon pasta into individual bowls, top with crispy pancetta & garnish with fried sage.
