Tortelloni With Butternut Squash, Pancetta, and Sage Butter

• 2 oz. pancetta or bacon
• 1 lb. butternut squash
• 1 lb. pumpkin, cheese, or mushroom tortelloni
• 1/2 c. unsalted butter
• 24 small fresh sage leaves
• 1/4 tsp. salt
• 1/4 tsp. Freshly ground black pepper
• grated Parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Meanwhile, in large nonstick skillet, cook pancetta on medium-low heat for 10 minutes, stirring occasionally, or until crisp and the fat has been rendered.
3. Remove pancetta with slotted spoon; drain on paper towel.
4. Add squash to boiling water in pasta pot; cook 5 to 6 minutes, until almost tender.
5. Scoop out squash from boiling water with small strainer and add to drippings in skillet.
6. When water returns to a boil, add pasta, stir a few times, and cook according to package directions, about 5 minutes.
7. Cook squash in drippings 2 minutes over medium heat, stirring, until just tender; transfer mixture to a pasta bowl and cover to keep warm.
8. Melt butter in skillet over medium-low heat; add sage leaves.
9. Cook, turning leaves occasionally, until crisp and butter begins to brown, with small brown bits forming on the bottom of the pan (mixture will have a nutty aroma).
10. Drain pasta; add to squash mixture in pasta bowl with butter mixture, pancetta, salt, and pepper.
11. Gently toss with large spoon to coat pasta with sauce.
12. Serve with Parmesan cheese.

pancetta, butternut squash, pumpkin, unsalted butter, sage, salt, freshly ground black pepper, parmesan cheese

Taken from www.delish.com/recipefinder/tortelloni-butternut-squash-pancetta (may not work)