Butternut Squash Pancetta Casserole


½ lb. (box) of Farfalle pasta
1 18oz of bag of cubed butternut squash
5 tbsp. of Country Crock butter
½ cup of dry white wine
½ cup of cream
1 8.25 oz. of chicken stock
1 small sweet Vidalia onion chopped
3 cloves of garlic minced
3 fresh leaves of sage chopped
1 8oz package of mascarpone cheese
¾ cup of fresh Asiago cheese
Salt Dash
Pepper Dash
Nutmeg Dash


Preheat oven to 375 degrees
1. On a cookie sheet place butternut squash, 2 tbsp. of Country Crock butter.
2. Bake squash for 35 minutes.
3. In a saucepan over medium heat cook onion and garlic until tender and translucent. About 5 minutes.
4. Add cream, chicken stock, wine, 3tbsp of Country Crock butter, mascarpone cheese to onion mixture. About 5 minutes over medium heat.
5. Add chopped sage and dash of salt, pepper and nutmeg. Set aside
6. Cook pasta in bowling water until al dente. Rinse in cold water.
7. In a 9×13 pan add squash to bottom of pan.
8. Top squash with pasta.
9. Pour sauce mixture over pasta.
10. Top with pancetta and Asiago cheese.
11. Bake in oven at 375 for 25 minutes.

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