Roasted Butternut Squash Pasta

This roasted butternut squash pasta is Fall in a bowl! with roasted butternut squash, pancetta, sage, walnuts and Pecorino cheese, all combined with hearty rigatoni pasta. Easy enough for a weeknight meal, too!

Ingredients:

4 cups fresh butternut squash, peeled, seeded and cut into 1/2-inch dice (*See Note 1 below)

1 Tablespoon extra virgin olive oil

Salt and freshly ground pepper

1 Tablespoon unsalted butter

1 Tablespoon extra virgin olive oil

3 oz pancetta, diced (or bacon), about 1/2 cup

4-8 fresh sage leaves, torn (*see Note 2 below)

2 shallots, thinly sliced

1/3 cup white wine, (or use a splash more chicken broth)

1/2 cup chicken broth

10 oz rigatoni pasta, or penne or other short pasta

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

1/3 cup walnuts, chopped

2 Tablespoons Pecorino cheese, grated (or Parmesan), plus more for serving

1/4-1/3 cup heavy whipping cream, (optional)

Salt and freshly ground pepper