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George Added
Finely Chopped Fresh Parsley Leaves
Preheat oven to 190 degrees C.
Toss the squash chunks with 1.5 tablespoons of olive oil, then place on a foil lined baking sheet and bake for 10 minutes.
Turn the squash over, and continue to cook for another 10 to 15 minutes or until the squash is very tender.
Set aside until needed.
Place the remaining 1 tablespoons of oil in a frying pan, then cook the pancetta over medium heat stirring often until it is crisp and brown, about 5 minutes.
Use a slotted spoon to remove the pancetta to a paper lined plate and set aside until needed.
Place half the squash, goat cheese, ½ cup of broth, pepper flakes, salt and pepper in a blender and puree until smooth.
Add additional broth if sauce is too thick.
Taste, and adjust seasonings as needed, then place in a small pot and keep warm.
Cook the pasta in a large pot of lightly salted water until it is “al dente”.
Drain the pasta, reserving a small cup of pasta water, then return it to the pot.
Add the sauce, sage leaves, remaining roasted squash, and pancetta to the pasta and place the pot over high heat tossing everything to coat the pasta.
If the sauce seems too thick, loosen it with a little of the pasta water.
Serve the pasta in individual bowls topped with some shaved Pecorino Romano cheese and chopped parsley.
Serve immediately.