RAVIOLI’S OR PENNE PASTA WITH BUTTERNUT SQUASH OR PUMPKIN

1 (2 pound) butter nut squash peeled and seeded and cut into 1 inch pieces
1 lb. penne pasta or 1 1/2 lbs mushroom or cheese ravioli’s
4 Tablespoons extra virgin olive oil
1/3 pound pancetta or bacon, cut into a fine dice
2 shallots, thinly sliced crosswise
10 sage leaves chopped or torn
½ cup Romano cheese grated
Salt and Pepper
Grated nutmeg and 2 Tblsp. butter

Preheat oven to 400 degrees. Place squash on a baking sheet and tossed with 1
tablespoon of EVOO. Season with salt. Roast in the oven for about 15-20 minutes, or till tender.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook al dente.
Do not over cook pasta. Drain pasta and reserve ½ cup pasta water. Set Aside.

Heat a large skillet over medium heat. Add the pancetta and cook until crisp. Add
shallots and sage. Cook until the shallots are soft. Add the pasta and squash and some
grated nutmeg and 2 tablespoon butter, grated cheese and black pepper. Gently toss
everything together. If using bacon instead of pancetta drain the fat before adding the
shallots and sage.

Butternut Squash Soup

"The quintessential fall soup! Serve with french bread & geeen salad. Forgiving of spice substitutions."

6 T chopped onion
3 T butter
6 cups squash-peeled & cubed
1/2 tsp. dried marjoram or parsley
1/4 tsp. pepper
1/8 tsp. cayenne pepper
8 oz cream cheese
Salt to taste
3 cans chicken broth

Saute the onions in butter until tender. Add all but the cheese. Boil 20 minutes or until squash is tender. Puree squash & the cream cheese in batches until smooth. (In blender or food precessor). Return to pot, heat through but do not boil.