Penne with Winter Squash and Pancetta

To freeze, remove the sauce from the heat and let cool completely. Transfer to a 1-quart airtight container and freeze for up to 2 months. Thaw in the refrigerator. When reheating the sauce, stir in an additional 2 Tbs. cream.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Penne with Winter Squash and Pancetta
Review 1 for Penne with Winter Squash and Pancetta
5 out of 5
5 out of 5
MarcelaM
Nashua, NH
January 23, 2011
Would You Recommend? Yes
0points
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What a way to introduce vegetables to your family!
January 23, 2011
So I made this recipe for my husband and his family. Kale especially was a new vegetable for most of the group. I also added some roasted golden beets and to make it more "men" friendly, I added some Trader Joes chicken sausage. The meal came out great. It is definitelly a good idea to reserve some of the pasta water, without it the dish would be to dry.
Review 2 for Penne with Winter Squash and Pancetta
4 out of 5
4 out of 5
BeagieBrit
Huntsville, AL
January 5, 2011
Would You Recommend? Yes
0points
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A great nutricious option for a quick dinner!
January 5, 2011
I substituted whole grain penne for regular and it tasted wonderful. This was very simple to make and even my 9-yr old ate it up. Great option for a quick meal made from pantry staples. I almost always have a winter squash around this time of year and now I'm going to start keeping some cream and pancetta around for just such an occasion.
Review 3 for Penne with Winter Squash and Pancetta
4 out of 5
4 out of 5
julilew
Santa Cruz, CA
December 27, 2010
Would You Recommend? Yes
0points
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Delicious and easy
December 27, 2010
This came out really well. For a while there I thought the sauce would be too runny, but as soon as I mixed in the pasta it thickened right up. It's simple and easy to modify to your tastes.