1 container of pre-squared butternut squash (you can find this in produce at wholefoods, or in the frozen section or you can always cut up a fresh butternut squash yourself)
1 head of garlic (you can peel the individual cloves or keep the skin on for a more rustic look)
2 tablespoons Italian Olive Oil
1 teaspoon smashed 5-peppercorn blend (I use the blend from Williams Sonoma)
½ teaspoons kosher salt
4 ounces of diced Pancetta (you can find this already packaged in the deli section)
1 pound or less (depending on how much pasta you like) of DeCecco Farfalle no. 93 Pasta (cooking time on the box, 11 minutes for al dente)
Preheat the oven to 375 degrees
Place the squash and garlic cloves on a sheet pan in one layer. Toss with the Italian olive oil, kosher salt and 5-peppercorn and bake for 30 minutes, turning once at the 15 minute mark. In the meantime, start making your pasta according to the directions on the box. Then, take out of the oven, turn again using your spatula and sprinkle the pancetta, bake for another 25 minutes. Put the pasta and butternut squash in a large serving bowl, season to taste and serve hot.
(Chef’s note: If your pasta is too dry, you can always add melted butter…Yum!)