Velvety Kabocha Squash Pasta recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 4 slices pancetta, chopped (optional)
• 1 cup chopped onions
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• Pinch of red pepper flakes (optional)
• 3 cups kabocha squash puree
• Salt and pepper, to taste
• 12 ounces fettuccine or linguine pasta
• 1/2 cup milk, as needed
• 1/2 cup grated Fontina cheese, divided