Penne With Butternut Squash, Sage, And Proscuitto

• 3 Tablespoons EVOO, plus extra for drizzling
• 5 Shallots, minced
• 1 Butternut Squash, peeled, seeded, and cut into small dice
• Pinch of ground allspice
• S&P
• 3/4 cup chicken stock
• Splash Balsamic vinegar
• 1 lb penne
• 8 fresh sage leaves cut into narrow strips
• 1/4 lbs thinly sliced bresaola or proscuitto
• 1 Cup grated grana padano or parmesan cheese (or romano!)

1. Bring a large pot of water to a boil. Meanwhile, in a dutch oven or flameproof casserole dish over medium heat, warm the 3 tablespoons olive oik. Add the shallots and cook until softened, 3-4 min. Add squash, allspice, season with s&p to taste. Saute for 1-2 min. Add stock, reduce heat to medium-low, cover, and simmer until the squash is form tender, about 8 minutes. (Don't stir squash while cooking, or it will break down into a puree. You want to keep the pieces whole.)
2. Generously salt the boiling water, add the pasta, and cook until al dente, 10-12 min.
3. Drain the pasta and put it in a warmed large, shallow bowl. Pour on the squash mixture. Add the sage, proscuitto, and a drizzle of EVOO and toss gently. Sprinkle with some of the cheese and serve immediately. Pass the remaining cheese at the table.

evoo, shallots, butternut, ground allspice, sp, chicken stock, balsamic vinegar, penne, sage, bresaola, padano

Taken from www.epicurious.com/recipes/member/views/penne-with-butternut-squash-sage-and-proscuitto-1225839 (may not work)