Cadere Splendore Salad

Ingredients:  

 1/2 butternut medium sized squash cubes 1/2 inch each

Pancetta 4oz diced

One medium sized yellow onion diced

2 cloves of garlic minced

2 tomatoes peeled, seeded and diced

1/2 cup chicken stock

1/2 cup semi dry white wine

Small 4oz package sliced portabella mushrooms

1/4 cup chopped walnuts 

2 Tlbs chiffoned great basil

1/4 cup grated fresh parmesan cheese

1/4 cup fresh heavy cream

1 small bag fusseli pasta

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp red pepper flakes

1 tsp cinnamon

1/2 tsp nutmeg

Brown the pancetta remove from pan and keep the drippings to sautee the butternut squash and chicken stock.

Add wine next, then cook til squash is 1/2 way cooked.

Add onion, garlic and tomato. Cover and cook on medium for 10 min then add mushrooms.

Cook your pasta according to instructions on bag or box set aside keeping warm.

After mushrooms fold in spices.

When squash is tender add pancetta and heavy cream and fold together. Plate the cooked pasta add your squash mixture top with parmesan cheese chiffoned basil and walnuts.