Penne with Acorn Squash and Pancetta
- 1 acorn squash
- 1 small head of garlic*
- 1/2 pound penne
- 2 teaspoons olive oil, plus more for coating squash and garlic
- 1/2 pound pancetta, sliced 1/4-inch thick and diced
- 1/4 cup chicken or vegetable stock
- 1 teaspoon chopped, fresh rosemary
- 1/4 cup grated Parmesan
- Produce
- Acorn squash (1)
- Garlic (1 small head)
- Rosemary, fresh (1 teaspoon)
- Meat
- Pancetta (1/2 pound)
- Canned Goods
- Chicken or vegetable stock (1/4 cup)
- Cooking & Baking
- Olive oil (2 teaspoons)
- Pasta & Grains
- Penne (1/2 pound)
- Dairy
- Parmesan, grated (1/4 cup)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
62.8Rating
1-100
1-100
10Tweets
164Facebook
Shares
Shares
269StumbleUpon
Views
Views
386PinterestPins
Recipe Stats
Published September 23, 2008 (4 years ago).
12 people saved this recipe.
