Three plates of Brown Sage Butter elbow pasta next to fresh pears and a yellow napkin.

Elbows with Brown Butter-Sage Sauce, Squash & Pancetta

Name: Elbows with Brown Butter-Sage Sauce, Squash & Pancetta
Total time: 25 min
Yield: 6
Ingredients: 16 ounces pre-cut butternut squash; 1 tablespoon olive oil; ½ teaspoon kosher salt, plus more as needed; ½ teaspoon ground pepper, plus more as needed; ½ cup hazelnuts; 12 ounces Carbe Diem™ Elbows; 4 ounces pancetta, diced; ½ cup butter; 8 sage leaves; ½ cup grated Parmesan cheese

In the mood for fall flavors for dinner? Look no further. The earthiness of sage, the sweetness of roasted squash, and the salty, crispy pancetta make each bite the perfect bite. A sophisticated yet comforting dish, perfect for fall or any time you crave a warm, rustic meal.

25 Minutes
6 Servings
22g Net Carbs
560 Calories

Ingredients

16 ounces pre-cut butternut squash
1 tablespoon olive oil
½ teaspoon kosher salt, plus more as needed
½ teaspoon ground pepper, plus more as needed
½ cup hazelnuts
12 ounces Carbe Diem™ Elbows
4 ounces pancetta, diced
½ cup butter
8 sage leaves
½ cup grated Parmesan cheese

Nutrition

6 Servings Per serving: Calories 560; Total Fat 33g (Saturated Fat 15g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 810mg; Total Carbohydrate 49g (Dietary Fiber 27g, Sugars 2g); Protein 16g

% Daily Value: Vitamin A 160%; Vitamin C 8%; Calcium 15%; Iron 10%;

Net Carbs = 22 grams

Steps

Preheat oven to 425°. If needed, cut squash into ½-inch pieces. Spread on a rimmed baking sheet and drizzle with olive oil. Season with ½ teaspoon salt and pepper and toss to coat. Roast squash until browned and tender, about 20 minutes.
Place hazelnuts on a rimmed baking sheet. Roast until just toasted, about 8 minutes. Let cool, then roughly chop.
Meanwhile, bring a large pot of salted water to boil. Cook elbows according to package directions until al dente, 13 to 15 minutes. Drain.
Place pancetta in a large skillet over medium-high heat. Cook, stirring frequently, until pancetta is browned and fat is rendered, about 5 to 8 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
Discard all but 1 tablespoon of fat in a skillet. Add butter to skillet and cook over medium heat until melted, about 1 minute. Add sage leaves and continue to cook, swirling frequently, until butter is browned and nutty, about 5 minutes. Remove from heat.
Add squash, elbows, pancetta, and Parmesan cheese to pan and stir well until combined. Taste and season with salt and pepper if needed. Sprinkle with hazelnuts and serve immediately.

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