• 1 lb butternut squash, peeled and chopped into 1” pieces
  • 4 Tbl. olive oil
  • 1/4 lb panecetta or bacon (I use turkey bacon)
  • 1 large shallot, minced
  • 1 cup evaporated milk, undiluted
  • pinch of nutmeg
  • 1 tsp. fresh rosemary
  • 10 oz. baby spinach, washed
  • 1 lb penne
  • salt & pepper
  • grated parmesean cheese

Toss the squash with 1 Tbl. olive oil, place on baking sheet and roast at 350 degrees F until tender, 20 -25 minutes. Puree in a food processor. Heat 1 Tbl. olive oil in skillet, add the shallot and sautee until soft, 6 – 8 minutes. Add the pancetta or bacon and cook until slightly crisp. Then add the spinach and stir until wilted. Add the pureed squash, nutmeg, rosemary and salt and pepper to taste.

In the meantime cook the penne in boiling water until al dente. Drain and toss with the squash sauce. Serve with grated parmesean.

Serves 4 – 6.

This recipe was submitted by Lee Jones