Blue Hubbard Torchetti with Pancetta and Sage
Sweet, savory blue hubbard squash steals the show in this easy Blue Hubbard Torchetti with Pancetta and Sage. It's a perfectly elegant winter comfort food.
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Ingredients
- 4 C small-cubed blue hubbard squash
- 4 tsp olive oil
- 1 1/2 C small chopped red onion
- 3/4 lb dry torchetti pasta
- large pot with 6 quarts of water plus 2 tsp of salt
- 4 oz small-cubed uncured pancetta
- 1/4 C white wine
- 1 C fresh grated fontina cheese
- 1/8 C fresh chopped sage
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