Name: Fusilli with Butternut Squash (Fusilli alla Zucca)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 ounces medium-aged pecorino cheese (such as Crosta Rossa di Pienza); 1¾ pounds butternut squash; Salt; Freshly ground black pepper; 1 pound fusilli; ½ medium yellow onion; 3 tablespoons butter; 2 ounces pancetta, sliced ⅛ inch thick

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

In Italy pumpkin would be used for this sauce, but I’ve found that butternut squash more closely resembles the flavor of Italian pumpkin than American pumpkin does. This sauce has been a hit with kids. I made this one day when my daughters had playmates over, and the five-to-nine-year-old crowd unanimously approved it!

Ingredients

½ medium yellow onion
3 tablespoons butter
2 ounces

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the onion and finely chop it. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, cut the pancetta into narrow str