Baked Pasta with Butternut Squash
Ingredients
- 4 oz. pancetta
- 5 shallots
- ground black pepper
- 2 tsp. olive oil
- 1 butternut squash
- 1 container Brussels sprouts
- 10 medium sage leaves
- 1 can chicken broth (1 3/4 cups)
- 1 package cavatappi or corkscrew pasta
- 1½ c. reduced-fat (2%) milk
- 1 c. freshly grated Parmesan cheese (about 3 ounces)
- ¼ c. plain dried bread crumbs
- Fried sage leaves for garnish*
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