1/2 lb Penne pasta
2 tablespoonfuls EV olive oil
1 small onion minced
4 to 6 ounces pancetta cut into 1/4 inch pieces
12 ounce or so butternut squash peeled and cut into 3/4 inch cubes
A cup or so of white wine ( or chicken stock if you prefer )
Salt and pepper to taste
1/4 teaspoonful red pepper seeds
2 tablespoonfuls chopped parsley
Grated parmesan cheese
  1. Get the water boiling for the pasta 2. Add the olive oil to a skillet and saute the onion a few minutes.
    1. Add the pancetta and squash
    2. Add the pasta to the boiling water
    3. Add the salt and pepper to the skillet and cook on high for about 5 minutes
    4. Add a cup or so of white wine and red pepper and continue cooking 7. When squash is well-done and soft add the pasta ( al-dente ) and stir. ( Hopefully , the pasta will be ready the same time as the squash )8. Stir in the parsley and grated cheese.9. Serve immediately