1 butternut squash cut in half or 4 cups pre cut
1 cup whole milk
10 leaves of sage
Pinch cayenne pepper
1 cup freshly grated parmigiano
1 cup Gruyère
1 cup vegetable or chicken stock
1 lb. Pasta
1 cup pancetta
Preheat oven to 425.
Cut the length of the squash in half, scoop the seeds, then use -2 tablespoons of @olivarioils EVOO to coat the inside of each half.
Add salt and red/black pepper, paprika optional
Place FACE DOWN on baking sheet
Use your senses but cook for longer than you think. 45/hour? If in a rush, you can cover with foil. Test by sticking fork through center
Meanwhile – In a frying pan heat up 1/2 cup olive oil. Add leaves of sage and fry until crispy (you can ).
Scoop out squash and add to food processor, blender, or you could probably even mash by fork, Add in 1 cup of whole milk and half of the fried sage, blend again boil a pot of water
Now, in a large sauté pan (big enough to add the pasta to) fry the pancetta. No oil needed, pancetta is oily as is. Once crispy, remove the pancetta but leave the grease in the pan
Add 1 lb pasta to boiling water
Add squash mixture into pancetta fat and add vegetable stock. Whisk. Slowly incorporate the cheeses and whisk, and salt and a generous amount of black pepper.
Add in cooked pasta to the cheesy squash sauce with a ladle of pasta water. Stir and let simmer and come together.
To serve, top with pancetta, more cheese, and top it all of with a drizzle of Olivari EVOO