Apples Let Us Savour The Flavours Of Fall

• 3 cloves garlic chopped
• 1 onion finely chopped.
• 1 red pepper diced
• 1 pound butternut squash diced
• 2 tablespoons olive oil
• pepper
• salt
• 1/8 tablespoon chipotle pepper ground
• 6 slices pancetta
• 1 pound capellini or spaghettini
• 2 cups cider Molson Canadian
• 1 9/16 cups cream
• 2 1/8 cups arugula or spinach sprouts
• 1/2 cup Parmesan cheese grated or shaved

1. 1. Preheat the oven to 200u0b0C (400u0b0F).
2. 2. In a lasagna dish, mix the garlic, onion, pepper and squash. Coat with olive oil, season and sprinkle with Chipotle pepper. Roast in the oven for 20 minutes or until the diced squash is tender and golden.
3. 3. Spread the slices of pancetta on a baking sheet overlaid with parchment paper. Bake in the oven until crispy. Set aside.
4. 4. In the interim, cook the pasta in accordance with the instructions on the package. Strain and set aside.
5. 5. Pour the Molson Canadian Cider into the pan used to cook the pasta and reduce by a third. Add the cream and let simmer for 5 minutes. Add the cooked pasta to the sauce and stir to coat.
6. 6. Serve the capellini in soup plates. Garnish with roasted vegetables, arugula, parmesan and pancetta chips. Enjoy

garlic, onion, red pepper, butternut, olive oil, pepper, salt, pepper ground, pancetta, capellini, molson canadian, cream, arugula, parmesan cheese

Taken from www.yummly.com/recipe/Apples-Let-Us-Savour-The-Flavours-Of-Fall-1645020 (may not work)